"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pork & Apricot Salad Recipe

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This recipe for Pork & Apricot Salad, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloi, cooked
6 apricots, quartered
1 small red bell pepper, seeded & diced
1 small Spanish onion, halved and thinly sliced
1 tsp curry powder
Zest and juice of 1 lime
1 pinch of chili powder
1/2 cup of plain yogurt
Salt & freshly ground pepper to taste
2 tbsp chopped mint
1/4 cup toasted slivered almonds

Directions:
Directions:
Slice the pork tenderloin and place in a serving bowl. Add the apricots, red pepper and onion.

In a small bowl, mix the curry powder, lime zest, lime juice, chili powder and then stir in yogurt.

Pour the yogurt dressing over the pork mixture and toss to mix. Season the salad with salt and pepper and then stir in the mint. Cover and refrigerate for at least an hour before serving.

Just before serving, mix in the almonds.

Number Of Servings:
Number Of Servings:
4

 

 

 

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