Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 12 ounces (about 1 1/2 cups) roasted pork loin, cut into julienne strips
- 1 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-oz. jar oil-packed black olives
Preparation
Wash lettuce and dry with paper towels. Arrange lettuce in shallow serving bowl. Wash and dry tomatoes and remove stems. Cut feta cheese into small cubes. 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.
