Pork Salad a la Grecque

Turn leftover pork roast into a Mediterranean delight. This salad has bold flavors and serves up great with warmed pita bread.

Recipe Ingredients:

12 ounces (about 1 1/2 cups) roasted pork loin, cut into julienne strips
Small head Boston or bibb lettuce
1 pint cherry tomatoes
1/4 pound firm feta cheese
2 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon dried rosemary, crushed
1 teaspoon dried tarragon, crumbled
1 teaspoon dried thyme
1/4 pound Nicoise olives, or 6-ounce jar oil-packed black olives

Cooking Directions:

1. Wash lettuce and dry with paper towels. Arrange lettuce in shallow serving bowl.
2. Wash and dry tomatoes and remove stems.
3. Cut feta cheese into small cubes.
4. Combine olive oil, lemon juice, rosemary, tarragon and thyme. Add tomatoes and olives, and toss until evenly coated. Add cheese, olives and pork, and toss gently.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.