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 (16-ounce) can 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
- 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.
Serves 4.
Recipe provided courtesy
of Pork: The Other White Meat.
loading
|
