A colourful and tasty dish, Pork and Apricot Salad is a super way to use up leftover roast pork. Serve Pork and Apricot
Salad with warm French bread and butter and a chilled Mateus Rose wine.
1| lb. cooked roast pork, cut into
2 celery stalks, trimmed and finely chopped
1 small onion, finely chopped
1 large green pepper, white pith removed, seeded and finely chopped 1 large red pepper, white pith removed, seeded and finely chopped
10 oz. canned sweetcorn kernels, drained
5 oz. cooked rice
14 oz. canned apricot halves, drained
4 oz. slivered almonds
3 oz. sultanas or seedless raisins
6 fl. oz. mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon curry powder
In a large serving bowl, combine the pork, celery, onion, green and red peppers, sweetcorn, rice, apricots, almonds and sultanas or seedless raisins. Set aside.
In a small mixing bowl, beat the mayonnaise, lemon juice, salt, pepper and curry powder together with a fork until they are well blended.
Pour the mayonnaise mixture into the pork and rice mixture and mix well.
Place the bowl in the refrigerator to chill for 30 minutes before serving.