Based on a salad recipe from my daily syndicated column, Express Lane Cooking (ELC),  which I’m proud to share was the world’s first daily syndicated food column. It was gaining steam until 9/11, which was its demise like many others.

In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe).

I thought of this recipe when looking for ideas for leftover pork tenderloin that I cooked earlier in the week. You can also make it using leftover — or freshly made — chicken, beef or seafood.

Greek Salad with Grilled Pork
4 servings

Leftover Grilled Pork tenderloin (about 1 pound)
Lemon juice (6 tablespoons),
Prewashed salad greens (10-ounce package)
Crumbled feta cheese (1/2 cup)

On Hand:
Olive Oil (1/3 cup)
Dried Oregano
Black pepper

Not So Necessary:
Chopped fresh parsley (1/4 cup)
Diced fresh tomato (1)
Cucumber (1), peeled, seeded and diced
Kalamata olives, halved (1/4 cup)

How to: Thinly slice the pork, then slice those pieces into strips. Whisk together olive oil, lemon juice, 2 teaspoons dried oregano, and salt and pepper to taste. If desired, whisk in 1/4 cup chopped fresh parsley. Add the pork, feta and — if using — tomato, cucumber and/or olives. You can prep this 30 minutes to 1 hour and let sit on the counter until ready to serve over salad greens, topped with feta.