Crunchy Pork and Rice Salad
Crunchy Pork and Rice Salad is a gluten free main course. This recipe serves 10 and costs $5.35 per serving. One serving contains 744 calories, 101g of protein, and 29g of fat. A mixture of pork roast, celery seed, cooked rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 35 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 15 minutes. It is brought to you by Taste of Home. Overall, this recipe earns an outstanding spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Crunchy Rice Salad, Crunchy Polynesian Pork Salad, and Crunchy Vegetable and Brown Rice Salad.
Servings: 10
Preparation duration: 15 minutes
Ingredients:
1 can (8 ounces) sliced water chestnuts, drained
1 teaspoon celery seed
1-1/2 cups leftover cooked rice
1 head Chinese or green cabbage, shredded (about 6 cups)
1/2 cup mayonnaise
1 package (10 ounces) frozen peas, thawed
2 cups cubed leftover cooked pork roast
1/2 teaspoon salt
1/2 cup sour cream
Equipment:
bowl
Cooking instruction summary:
Directions In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and stir gently to mix. Chill for several hours. Yield: 8-10 servings. Originally published as Crunchy Pork and Rice Salad in Country WomanSeptember/October 1993, p31 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a small bowl, combine dressing ingredients; mix well.
2. Pour over the salad and stir gently to mix. Chill for several hours.
Nutrition Information:
covered percent of daily need
