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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