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1 head Chinese or green cabbage, shredded (about 6 cups) 2 cups cooked and cubed pork tenderloin 1 1/2 cups cooked white rice 1 (10-ounce) package frozen peas, thawed 1 (8-ounce) can sliced water chestnuts, drained Dressing: 1/2 cup fat free sour cream 1/2 cup fat free mayo 1 teaspoon celery seed 1/2-1 teaspoon McCormick Lite Season All, to taste Toss vegetables, pork, and rice. Mix dressing ingredients and pour over pork, vegetable, and rice mixture. Mix well. Chill for several hours. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |