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Pork And Apricot Salad

Pork and Apricot Salad recipe image
This Pork and Apricot Salad offers a delightful balance of savory and sweet flavors, perfect for a light lunch or side dish. The combination of tender pork tenderloin, crisp broccoli, and juicy apricot halves creates a satisfying texture that is both hearty and fresh. The ginger-soy dressing adds a subtle warmth and depth, enhancing the natural sweetness of the fruit. Ideal for picnics, potlucks, or a quick weeknight meal, this salad comes together easily with pantry staples. It&# 226;ÂÂs a versatile recipe that can be prepared ahead of time, allowing the flavors to meld beautifully in the refrigerator.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 485.4
Description
This Pork and Apricot Salad offers a delightful balance of savory and sweet flavors, perfect for a light lunch or side dish. The combination of tender pork tenderloin, crisp broccoli, and juicy apricot halves creates a satisfying texture that is both hearty and fresh. The ginger-soy dressing adds a subtle warmth and depth, enhancing the natural sweetness of the fruit. Ideal for picnics, potlucks, or a quick weeknight meal, this salad comes together easily with pantry staples. It&# 226;€™s a versatile recipe that can be prepared ahead of time, allowing the flavors to meld beautifully in the refrigerator.
Ingredients
  • 16 oz Unpeeled apricot halves
  • In natural juice
  • 2 cups Cooked pork tenderloin
  • 2 cups Blanched broccoli florets
  • 1 cups Sliced celery
  • 2 teaspoons Soy sauce
  • 1/2 teaspoons Ground ginger
  • 1 dash White pepper
Directions
  1. 1
    Drain the canned apricots, reserving 1/2 cup of the syrup.
  2. 2
    In a large mixing bowl, combine the cubed cooked pork, apricot halves, blanched broccoli florets, and sliced celery.
  3. 3
    In a small bowl, whisk together the reserved apricot syrup, soy sauce, ground ginger, and white pepper.
  4. 4
    Pour the dressing over the pork and vegetable mixture.
  5. 5
    Gently toss everything together until evenly coated.
  6. 6
    Cover the bowl and refrigerate for at least 8 hours or overnight to allow flavors to meld.
  7. 7
    Serve chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 485.4kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.8g9%
Cholesterol 89.3mg30%
Sodium 279.9mg12%
Total Carbohydrate 70.3g24%
Dietary Fiber 18.4g74%
Sugars 40.3g
Protein 44.4g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This salad can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.

Substitutions: You can use fresh apricots if in season, though canned provides convenience. For the pork, any cooked leftover pork works well.

Tip: Ensure the pork is fully cooled before adding it to the salad to prevent wilting the vegetables.

Variation: Add some red bell pepper slices for extra crunch and color.

Keywords: pork, apricot, salad, ginger, soy sauce, broccoli, celery, chilled, easy, picnic, lunch, side dish, fruit salad, protein, fresh, make-ahead, light, healthy, vegetarian-friendly, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/pork-and-apricot-salad/