CHEF JEFF — ONE BYTE AT A TIME: Pulled Pork Greek Salad

Switch things up a bit with this creative take on a popular lunch item.

Pulled Pork Greek Salad

½ pound cooked pulled pork

10 cups romaine lettuce, chopped (about 1 large head)

¼ cup Italian dressing, purchased or homemade, divided

2 small tomatoes, cut into wedges

½ cucumber, halved lengthwise and sliced

½ red onion, cut into ¼-inch dice

½ cup feta cheese, crumbled

½ cup kalamata olives, halved, pitted

In large bowl, toss lettuce with about half of dressing. Transfer salad to plates or platter, arrange pork, tomatoes, cucumber, onion, feta, olives on top. Drizzle with remaining dressing, serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 250 calories, 17 grams protein, 15 grams fat (5 grams saturated), 920 milligrams sodium, 55 milligrams cholesterol, 12 grams carbohydrates, 3 grams dietary fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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