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Tossed Rice Salad with Balsamic Vinaigrette

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

Combine orange juice, 2 tablespoons oil, vinegar, honey, orange peel and mustard in large bowl. Cut Pork into 1/4-inch slices. Cut each slice into julienne strips. Add Pork to marinade; stir to coat. Marinate in refrigerator 4 hours or overnight.

Drain Pork, reserving marinade. Transfer marinade to small saucepan; heat to boiling. Boil 1 minute; remove from heat.

Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot. Cook Pork, stirring, until no longer pink, about 5 to 7 minutes. Drain liquid. Remove from heat; cool.

Combine Pork, rice, strawberries and grapes in large bowl. Pour marinade over salad; toss well. Serve immediately on lettuce leaves.

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