Caribbean Pork and Pear Cashew Tossed Salad

Caribbean Pork 'n' Rice and Cashew Pear Tossed Salad

Caribbean Pork ‘n’ Rice
Prep Time: 10 min Total Time: 25 min
1TB. oil
1 lb. pork tenderloin, cut into chunks
2 carrots, chopped 1 onion, chopped
2 c. instant white rice, uncooked
1 can (14 oz.) pineapple chunks in juice, undrained
1 ½ c. water
1 green pepper, chopped
¼ cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
Heat oil in large skillet on medium-high heat, add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally. Stir in remaining ingredients. Bring to boil; cover. Remove from heat. Let stand 5 min. Fluff with fork before serving.
Cashew-Pear Tossed Salad
1 bunch of romaine, torn or 1 bag of Dole Romaine
1 c. shredded Swiss cheese
1c. salted cashews
1 medium pear , thinly sliced
½ c. dried cranberries
Poppy seed Vinaigrette
2/3 c. olive oil ½ c. sugar
1/3 c. lemon juice 2-3 tsp. poppyseeds
2 tsp. finely chopped red onion
1 tsp prepared mustard ½ tsp. salt
In a large bowl combine the romaine, Swiss cheese, cashews, pears, and cranberries. In a jar with a tight fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad, toss to coat. Serve immediately.