PACIFIC COAST SALAD

FOR THE DRESSING:
1/3 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon salt
PORK MIXTURE:
3 cups cooked pork loin strips, chilled
3 cups cooked wild rice, chilled
1 cup coarsely chopped walnuts
1/4 cup chopped red onion
1 cup cubed fresh pineapple, chilled
1 cup sliced fresh mushrooms
TO SERVE:
1/2 pound spinach leaves or purple kale
1 cup fresh raspberries
1 papaya, sliced

Combine raspberry vinegar, olive oil, honey and salt in jar. Cover; shake well; set aside.

Combine pork, rice, walnuts, onion, pineapple and mushrooms. Pour dressing over pork mixture and toss lightly.

TO SERVE:
Arrange spinach on large serving platter or salad bowl; top with pork mixture. Arrange raspberries and papaya on top.

Servings: 6