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Pork And Apricot Salad

salads, pork

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

1. Drain apricots, reserving 1/2 cup syrup. In large bowl, place pork, apricot halves, broccoli and celery.

2. Combine reserved syrup with soy sauce, ginger and pepper; pour over pork mixture, tossing lightly to coat.

3. 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.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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