• 3 cups Pork Loin strips, grilled
• 3 cups cooked and cooled, Chieftain's Dry Roasted Wild Rice
• 1 cup coarsely chopped black walnuts
• 1/4 cup chopped red onion
• 1/4 cup chopped green onions
• 1 cup pineapple tidbits
• 1 cup sliced shiitake mushrooms
• 1 10 oz. package fresh spinach leaves, cleaned and torn
• 1 cup raspberries, cleaned
• 1 mango or papaya, peeled and diced
• 1/3 cup raspberry flavored vinegar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons honey
• 1/4 teaspoon salt

Mix together in a small bowl the vinegar, olive oil, honey and salt. In a large bowl toss together the grilled pork, wild rice, black walnuts, onions, shiitake mushrooms and pineapple tidbits; add vinegar mixture and toss to coat evenly. Arrange spinach on large serving platter; top with pork mixture. Garnish with raspberries and mango or papaya.  Serve.