Best Recipes: Pork and Rice Salad

By: Brenda Ballentine | Posted: 21st August 2006

Pork, that other white meat, is the star of this unique salad. This is a great way to use up that leftover pork in your refrigerator. This is also a heavier salad that includes rice, cabbage, peas, sour cream and mayonnaise. It can be a meal all by itself.

1 head green cabbage, shredded

2 cups cooked pork roast, cubed

1 1/2 cups cooked rice

1 package frozen peas, thawed

1 (8 oz.) can water chestnuts, drained

Salad Dressing

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon celery seed

1/2 teaspoon sald

Directions

In a large bowl, add the pork, cabbage, rice, peas and water chestnuts.

In a small bowl, add the sour cream, mayonnaise, celery seed and salt; stir until well mixed. Pour salad dressing over salad and mix together. Chill in refrigerator for several hours before serving.

© Donna Monday

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Tags: refrigerator, salads, cabbage, oz, white meat, soups, breads, frozen peas, sour cream, chill, cup mayonnaise, water chestnuts