Instructions: Cook rice according to package directions, omitting salt; drain.

Preheat oven to 375 degrees.

Place a large skillet coated with nonstick cooking spray over medium-high heat until hot. Add pork; cook until lightly browned on all sides. Place in an 11-by-7 inch baking dish coated with nonstick cooking spray. Bake for 20 to 30 minutes or until a meat thermometer registers 160 degrees F. Cool.

Cut pork into 1/4 inch-thick strips. Combine pork, wild rice, green onions, grape halves and pecans in a large bowl.

Combine orange peel, orange juice, vinegar, salt and pepper in a small bowl; stir well with a whisk. Pour over pork mixture and toss to coat. Serve salad at room temperature on lettuce-lined plates.

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