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Low Fat Pork And Apricot Salad Recipe
Ingredients
16 ounces unpeeled apricot halves, in natural juice
2 cups cooked pork tenderloin, cut into 1/2-inch cubes
2 cups blanched broccoli florets
1 cup sliced celery
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1 dash white pepper
Method
Drain apricots, reserving 1/2 cup syrup.
In large bowl, place pork, apricot halves, broccoli and celery.
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.
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.
