1 1/2 c. cubed cooked Armour pork roast
1/2 c. chopped green pepper
1 (8 oz.) can pineapple chunks in juice
1/4 tsp. ginger
crisp salad greens
2 c. chilled cooked rice
1/2 c. sliced celery
1/2 c. salad dressing
1/4 tsp. salt
mint or watercress (garnish; optional)

Combine pork, rice, green pepper and celery in bowl. Drain pineapple chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad ingredients. Combine and mix salad dressing, pineapple juice, ginger and salt; mix well. Pour over salad ingredients; toss lightly to coat evenly. Cover. Chill well. Serve on salad greens. Garnish with mint or watercress.

Yield: 4 servings.