Print Options

Pork 'n' Sweet Potato Salad Recipe

Pork 'n' Sweet Potato Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings


  • 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.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.