Pork & Apricot Salad - cooking 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

Preparation

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.