Santa Barbara Salad

3 cups cooked boneless pork center, cut & chilled
3 cups cooked wild rice, chilled
1 cup coarsely chopped walnuts
1/4 red onion, chopped
1 cup fresh pineapple, cubed
1 cup fresh mushrooms, sliced
1/2 lb spinach leaves or purple kale
1 cup fresh raspberries
1 papaya, sliced
1/3 cup raspberry vinegar
2 tbsp olive oil
2 tbsp honey
1/2 tsp salt

Cut pork into 3x1/3" strips, set aside. Combine raspberry vinegar, oil, honey & salt in a jar. Cover, shake well. Pour vinegar over combined pork, rice, walnuts, onion, pineapple & mushrooms. Toss lightly. Arrange spinach on a large serving platter or salad bowl; top with pork mixture. Arrange raspberries & papaya on top.