Crunchy Pork and Rice Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Cool and refreshing that describes this leftovers salad pretty well! It's full of cold ingredients. Prepare it as a side dish or serve it along with homemade bread as a main course. I frequently make my salad for family luncheons. That's only appropriatethe recipe was passed down to me by my mom, who got it from her mom! I'm a full-time wife and mom (plus home-school teacher!) with five sons, who range in age from 9 to 1. Ingredients:
1 head chinese or green cabbage, shredded (about 6 cups) |
2 cups cubed leftover cooked pork roast |
1-1/2 cups leftover cooked rice |
1 package (10 ounces) frozen peas, thawed |
1 can (8 ounces) sliced water chestnuts, drained |
dressing: |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 teaspoon celery seed |
1/2 teaspoon salt |
Directions:
1. In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and stir gently to mix. Chill for several hours. Yield: 8-10 servings.
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