Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/4       pound         pork chops (2 small or 1 large)
1         quart         torn salad greens
6                       fresh apricots (3/4 LB), cut into wedges
3/4       cup           walnut halves, toasted
1/3       cup           red wine vinegar
2         Tablespoon    sugar
3/4       Teaspoon      tarragon, crumbled
1/4       Teaspoon      marjoram, crumbled
1/4       Teaspoon      thyme, crumbled
1/2       cup           vegetable oil

Preparation:

1. 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).

2. Cut cooked pork into narrow strips.

3. Place greens in salad bowl. Top with pork, apricots, and walnuts.

4. To make dressing, combine vinegar, sugar, and herbs in small jar; shake well.

5. Add oil; shake well again.

6. Toss 1/4 cup dressing with salad; refrigerate remaining dressing.

Nutritional Information:

410 calories, 30 g protein, 17 g carbohydrates, 59 mg sodium, 26 g fat, 70 mg cholesterol, 3 g dietary fiber, 1665 IU vitamin A, 820 mg potassium.