Pork and Apricot Salad
Leftover pork loin roast? Give it mouthwatering appeal with this entrée salad perfect for a light supper. Serve with mini corn muffins and whipped honey butter.
2 cups cooked pork loin, cut into 1/2-inch cubes
1 (16-ounce) can unpeeled apricot halves in natural juice
2 cups blanched broccoli florets
1 cup sliced celery
2 teaspoons soy sauce
1/2 teaspoon ground ginger
Dash white pepper
- 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.