Peppered Pork & Apricot Salad
Source: Better Homes and Gardens
Roast pork and prepare rice mixture as directed. Chill in separate containers up to 24 hours. Remove pork and rice mixture from refrigerator about 30 minutes before serving. Prepare dressing and assemble salad as directed.
356 calories; 6 g total fat; 2 g saturated fat; 61 mg cholesterol; 1056 mg sodium. 50 g carbohydrates; 2 g fiber; 25 g protein; 175 RE vitamin a; 19 mg vitamin c; 273 mg calcium; 1 mg iron;