 | Pork and Apricot Salad
2 cups of cooked pork loin, cut in 1/2-inch cubes
one 16 ounce can of unpeeled apricot halves in natural juice
2 cups of blanched broccoli flowerettes
1 cup of sliced celery
2 teaspoons of soy sauce
1/2 teaspoon of ground ginger
1 dash of white pepper |
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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.
Source: National Pork Producers Council
Per Serving (excluding unknown items): 246 Calories; 10g Fat (37.9% calories from fat); 21g Protein; 17g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat.
Nutr. Assoc. : 8000 34 2358 0 1396 0 0 |
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