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Pork and Apricot Salad

2 c Cooked pork loin - cut into 1/2-inch cubes
16 oz Unpeeled apricot halves in natural juice
2 c Broccoli flowerettes blanched
1 c Sliced celery
2 ts Soy sauce
1/2 ts Ground ginger
1 ds 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.

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