RCI-RC.004.0147.001
Imperial Pork Salad
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- cooked roast Pork cubes* (about 3/4 pound)2 to 3 cups
- 1 10 unit
- 1 cup
- -ounce can sliced Mushrooms1 4 unitdrained
- 1/4 cup
- 1/2 cup
- 1/2 cup
- 1 teaspoon
- 1 teaspoon
- 2 teaspoons
- 1 unit
- peach halves for garnish (optional)1 unit
Method
1
Combine cooked rice, pork cubes, thawed green peas, sliced celery, drained mushrooms, and chopped pimientos in a large bowl.
2
Whisk together sour cream, mayonnaise, salt, seasoned pepper, and lemon juice in a separate small bowl until smooth and well blended.
3
Pour the dressing over the rice and pork mixture, then fold gently until all ingredients are evenly coated.
4
Chill the salad in the refrigerator for at least 15 minutes to allow flavors to meld and the salad to set properly.
5
Line a serving platter or individual plates with fresh lettuce leaves as a bed for the salad.
6
Spoon the Imperial Pork Salad onto the lettuce-lined plates or platter, mounding it slightly in the center.
7
Garnish the top with peach halves if desired, arranging them for visual appeal before serving.