Ingredients
- 12 ounces roasted pork loin (about 1 1/2 cups, cut into julienne strips)
- 1 head Boston lettuce (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
- 1/4 pound Nicoise olives
- 6 ounces oil
- black olives
Directions
- 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.
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