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Serves 4.

1 pound lean cooked pork loin, cut into thin strips
2 cups diced celery
1/2 cup raisins
1 apple, cored and diced
1/4 cup dry roasted peanuts, coarsely chopped
1/2 cup low fat plain yogurt
1/2 teaspoon curry powder, or to taste

In large mixing bowl toss together pork, celery, raisins, apple and peanuts.

Combine yogurt and curry powder.

Spoon over salad, stirring lightly to coat.

Serve immediately or cover and refrigerate overnight.

Serving Suggestions
Leftover pork loin forms the basis for this simple and flavorful salad.
Serve on bed of shredded lettuce with warm dinner rolls.

Nutrition Facts
Calories 390 calories; Protein 36 grams; Fat 16 grams; Sodium 230 milligrams; Cholesterol 90 milligrams; Saturated Fat 5 grams; Carbohydrates 28 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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