Pork, snow pea and spinach salad
With segments of orange, this salad has just the right amount of citrus sweetness.
Cooked brown rice
340 g, (340g)
200 g, thinly sliced lengthways
Roasted lean pork fillet
200 g, (seasoned, sliced, from the deli)
Baby spinach leaves
1 tbs, (white)
- Fill and boil the kettle. Place snow peas in a heatproof bowl and pour over enough boiling water to cover. Set aside for 30 seconds. Drain. Refresh in a large bowl of cold water. Drain.
- Combine snow peas, orange segments and juice, rice, pork, spinach and vinegar in a large bowl. Serve.
SERVING SUGGESTION: Wholegrain bread. TIP: To segment oranges, use a sharp knife to remove rind and pith. Holding orange over a large bowl to catch any juice, cut the segments from between the membranes.You can cook extra rice the night before and store in an airtight container in the fridge. Alternatively, use 2 x 250g packets 90-second microwave brown rice (heated following packet instructions and then cooled).