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Pork 'n' Sweet Potato Salad

 Pork 'n' Sweet Potato Salad
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.
6 ServingsPrep/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.
Nutritional Facts:Diabetic Exchanges: One serving of 2 cups salad with 2 tablespoons dressing (prepared with unsweetened pineapple, fat-free mayonnaise and lean pork and without almonds) equals 2 starch, 2 vegetable, 1-1/2 lean meat, 1 fruit; also, 329 calories, 329 mg sodium, 44 mg cholesterol, 57 gm carbohydrate, 18 gm protein, 3 gm fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Pork 'n' Sweet Potato Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.