marsha-tbay
Well-known member
Pork and Apricot Salad
Serving Size : 4
2 cups cooked pork loin -- cut in 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
1 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.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Doug-Dougdelightd
Serving Size : 4
2 cups cooked pork loin -- cut in 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
1 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.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Doug-Dougdelightd