Crisp salad greens topped with sliced grilled pork, fresh apricot wedges and toasted walnuts, drizzled with an herbed red wine vinaigrette.

Apricot Pork Salad

3/4 pound pork chops (2 small or 1 large)
1 quart torn salad greens
6 fresh apricots (3/4 pound), cut into wedges
3/4 cup walnut halves, toasted
1/3 cup red wine vinegar
2 tablespoons granulated sugar
3/4 teaspoon tarragon, crumbled
1/4 teaspoon each marjoram and thyme, crumbled
1/2 cup vegetable oil

1. Broil (or grill) pork chops 5 to 6 minutes on each side or until done; cool (or place pork in microwave-safe dish with 1/4 inch water. Cook, covered, at high power 3 to 5 minutes or until done; cool).
2. Cut cooked pork into narrow strips.
3. Place greens in salad bowl. Top with pork, apricots, and walnuts.
4. To make dressing, combine vinegar, sugar, and herbs in small jar; shake well.
5. Add oil; shake well again.
6. Toss 1/4 cup dressing with salad; refrigerate remaining dressing

Makes 4 servings.

Nutrition information per serving: 410 calories, 30 g protein, 17 g carbohydrates, 59 mg sodium, 26 g fat, 70 mg cholesterol, 3 g dietary fiber, 1665 IU vitamin A, 820 mg potassium.

Recipe provided courtesy California Fresh Apricot Council.