Pork Salad a la Grecque

Pork Salad a la Grecque

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

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


12 ounces roasted pork loin; (about 1 1/2 cups) cut into julienne strips
1 Small head Boston or bibb lettuce
1 pint cherry tomatoes
1/4 pound feta cheese; firm
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

Original recipe makes 4



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.


Republished with permission, National Pork Board

Verified by stevemur
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Republished with permission, National Pork Board [I posted this recipe.]
tyson 10y ago

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