Pork and Apricot Salad
2 cups cooked pork loin – cut in 1/2-inch cubes
1 16-ounce can unpeeled apricot halves in natural juice
2 cups blanched broccoli flowerettes
1 cup sliced celery
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1 Dash white pepper
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. Serve chilled.