Recipe by Holly Clegg, Trim & Terrific

Makes 6—8 servings

Ingredients:

• 2 packages long grain and wild rice (12 ounces, total)
• 1 package frozen snow pea pods (6 ounces)
• 1 can sliced water chestnuts, drained (8 ounces)
• 1 can mandarin orange segments in water, drained (11 ounces)
• 2 cups cooked pork tenderloin, chopped (about 1 1/4 pounds)
• 1/4 cup low-sodium soy sauce
• 1/4 cup seasoned rice vinegar
• 2 tablespoons olive oil
• 1 teaspoon ground ginger

Instructions:

Prepare the rice according to package directions, omitting any oil and salt; set aside. Prepare the pea pods according to package directions; set aside. In a large bowl, combine the cooked rice, pea pods, water chestnuts, oranges and pork, tossing well. In a small bowl, whisk together the soy sauce, vinegar, oil and ginger. Pour over the rice salad and gently toss. Cover and refrigerate for at least 2 hours.