Pork And Apricot Salad

Serving Size : 4
Ingredients

for prepare Pork And Apricot Salad

:

Amount	Measure	Ingredient - Preparation Method
16	ounces	unpeeled apricot halves
in natural juice pork and apricot salad
2	cups	cooked pork tenderloin
cut into 1/2-inch cubes pork and apricot salad
2	cups	blanched broccoli florets
1	cup	sliced celery
2	teaspoons	soy sauce
1/2	teaspoon	ground ginger
1	dash	white pepper

1. Drain apricots, reserving 1/2 cup syrup. In large bowl, place pork, apricot halves, broccoli and celery. 2. Combine reserved syrup with soy sauce, ginger and pepper; pour over pork mixture, tossing lightly to coat. 3. Cover and refrigerate 8 hours or overnight. Serve chilled. Per serving: About 238 cal, 26 g pro, 13 g car, 6 g fat, 23% cal from fat, 60 mg chol, 268 mg sod, 4 g fiber.

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