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Leftover pork loin roast? Turn it into this entree salad for lunch or a light supper. Serve with mini muffins and whipped honey butter.

Pork and Apricot Salad

2 cups cooked pork loin, cut into 1/2-inch cubes
1 can (16 ounce) 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

1. Drain apricots, reserving 1/2 cup syrup.
2. Place pork, apricot halves, broccoli and celery in large bowl.
3. 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.

Serves 4.

Nutrition Facts
Calories 238 calories
Protein 26 grams
Fat 6 grams
Sodium 268 milligrams
Cholesterol 60 milligrams

Recipe provided courtesy of Pork: The Other White Meat.