PORK AND APRICOT SALAD
Serves 4
2 cups cooked pork loin, cut into 1/2-inch cubes
1 can (16 oz.) unpeeled apricot halves in natural juice
2 cups blanched broccoli flowerettes
1 cup sliced celery
2 teaspoons soy sauce
1/2 teaspoon ground ginger
Dash white pepper
Directions
Drain apricots, reserving 1/2 cup syrup.
Place pork, apricot halves, broccoli and celery in large bowl.
Combine reserved syrup with soy sauce, ginger and pepper; pour over pork mixture, tossing lightly to coat.
Cover and refrigerate 8 hours or overnight. Serve chilled.
Serving Suggestions
Leftover pork loin roast? Turn it into this entree salad for lunch or a light supper. Serve with mini muffins and whipped honey butter.
Nutrition Facts
Calories 217 calories; Protein 23 grams; Fat 7 grams; Sodium 247 milligrams; Cholesterol 56 milligrams; Saturated Fat 2 grams; Carbohydrates 17 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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