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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. roasted pork loin (about 1 1/2 cups, cut into julienne strips)
- 1 head Boston lettuce (OR bibb lettuce)
- 1 pt. cherry tomatoes
- 1/4 lb. feta cheese (firm)
- 2 Tbsp. olive oil
- 4 Tbsp. lemon juice
- 1 tsp. dried rosemary (crushed)
- 1 tsp. dried tarragon (crumbled)
- 1 tsp. dried thyme
- 1/4 lb. Nicoise olives
- 1/4 lb. Nicoise olives
- 6 oz. oil
- black olives
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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.
NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat620 |
| % DAILY VALUE |
| Total Fat69g106% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium900mg38% |
| Potassium560mg16% |
| Protein23g |
| Calories from Fat620 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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