Pork 'n' Sweet Potato Salad Recipe

Pork 'n' Sweet Potato Salad Recipe
Pork 'n' Sweet Potato Salad Recipe photo by Taste of Home
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Pork 'n' Sweet Potato Salad Recipe

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Instead of traditional salads that are tossed together, this is layered with somewhat tropical ingredients for a beautiful presentation. It's wonderful for special occasions.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (20 ounces) pineapple chunks, undrained
  • 1 cup mayonnaise
  • 2 teaspoons curry powder
  • 1/4 teaspoon paprika
  • 1 small bunch romaine
  • 3 pounds sweet potatoes, cooked, peeled and sliced
  • 2 cups cubed cooked pork
  • 1 medium green pepper, cut into chunks
  • 1 small onion, minced
  • 1/4 cup slivered almonds, toasted, optional

Directions

Drain pineapple, reserving 3 tablespoons juice; set pineapple aside. Combine the juice, mayonnaise, curry powder and paprika. Line a large serving platter with romaine. Arrange potatoes, pork, pineapple, green pepper and onion on top. Sprinkle with almonds if desired. Top with curry dressing. Yield: 6 servings.
Originally published as Pork 'n' Sweet Potato Salad in Country Pork 1996, p16

Nutritional Facts

2 cups: 329 calories, 3g fat (0 saturated fat), 44mg cholesterol, 329mg sodium, 57g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat, 1 fruit.

  • 1 can (20 ounces) pineapple chunks, undrained
  • 1 cup mayonnaise
  • 2 teaspoons curry powder
  • 1/4 teaspoon paprika
  • 1 small bunch romaine
  • 3 pounds sweet potatoes, cooked, peeled and sliced
  • 2 cups cubed cooked pork
  • 1 medium green pepper, cut into chunks
  • 1 small onion, minced
  • 1/4 cup slivered almonds, toasted, optional
  1. Drain pineapple, reserving 3 tablespoons juice; set pineapple aside. Combine the juice, mayonnaise, curry powder and paprika. Line a large serving platter with romaine. Arrange potatoes, pork, pineapple, green pepper and onion on top. Sprinkle with almonds if desired. Top with curry dressing. Yield: 6 servings.
Originally published as Pork 'n' Sweet Potato Salad in Country Pork 1996, p16

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