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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless pork chops (cut into 1/2-inch cubes, OR 3 cups cooked cubed pork)
- 1 tsp. olive oil
- 8 oz. rotini pasta (uncooked)
- 20 oz. pineapple chunks (drained)
- 3/4 cup celery (diagonally sliced)
- 1/2 cup dates (chopped)
- 2 cups fresh spinach leaves
- 2 Tbsp. fresh mint (chopped)
- 4 Tbsp. vinaigrette dressing
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Directions
- Heat oil in large nonstick skillet over medium-high heat. Cook pork 4-5 minutes or until nicely browned, stirring frequently. Remove from heat and cool. Place in salad bowl. Meanwhile, cook pasta according to package directions; rinse under cold running water; drain. Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine. Just before serving, drizzle raspberry vinaigrette over entire mixture. Toss to coat evenly. Serve evenly.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol75mg25% |
Sodium95mg4% |
Potassium1040mg30% |
Protein35g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate84g28% |
Dietary Fiber6g24% |
Sugars35g |
Vitamin A35% |
Vitamin C120% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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