PORK & APRICOT SALAD

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Pork & Apricot Salad image

This is filling, great for a lunch or with a baked potato for dinner. I make this in the morning in the summer and we have it after a bike ride, and LF.

Provided by Dancer

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces unpeeled apricot halves in natural juice
2 cups cooked pork tenderloin, cut into 1/2 inch cubes
2 cups blanched broccoli florets
1 cup sliced celery
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1 dash white pepper

Steps:

  • Drain apricots, reserving 1/2 cup syrup.
  • In large bowl, place pork, apricot halves, broccoli and celery.
  • 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.

Nutrition Facts : Calories 148.6, Fat 4.1, SaturatedFat 1.3, Cholesterol 71.5, Sodium 254.6, Carbohydrate 3, Fiber 0.5, Sugar 0.5, Protein 24.3

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