Pork and Apricot Salad

• 12 oz. (2 cups) Cooked Carolina Pride™ Pork Tenderloin, cut into thin strips
• 1 cup Sliced Celery
• 2 tsp. Soy Sauce
• Dash white pepper
• 1 can (16 oz.) Unpeeled Apricot halves in light syrup
• 2 cups Blanched Broccoli Flowerets
• 1/2 tsp. Ground Ginger

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.

Yields: 4 servings