California Apricot Council

Special Recipe

Apricot Pork Salad

Ingredients:

3/4 pound pork chops (2 small or 1 large)

1 quart torn salad greens

6 fresh apricots (3/4 pound), cut into wedges

3/4 cup walnut halves, toasted

Ingredients for dressing:

1/3 cup red wine vinegar

2 teaspoons sugar

3/4 teaspoon tarragon, crumbled

1/4 teaspoon each marjoram and thyme, crumbled

1/2 cup vegetable oil

Broil pork chops 5 to 6 minutes on each side or until done; cool (or place pork in microwave-safe dish with 1/4 inch water. Cook, covered, at high power 3 to 5 minutes or until done; cool).

Cut cooked pork into narrow strips. Place greens in salad bowl. Top with pork, apricots, and walnuts. To make dressing, combine vinegar, sugar, and herbs in small jar; shake well. Add oil; shake well again. Toss 1/4 cup dressing with salad; refrigerate remaining dressing.

Makes: 4 main dish salads

From the California Fresh Apricot Council
19 Sherwood Court, San Francisco, CA 94127
(415) 584-4063 www.califapricot.com

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