DELTA WEDGE SALAD

1 hd              CVF                         iceberg lettuce (cut into thirds)

1 ea              Patuxent Farm          pork tenderloin (cleaned and butterflied)

1T                Monarch                   Cajun spice blend

6 oz             Glenview Farms        shredded pepper jack cheese

2 ea              CVF                          5x6 tomatoes (cut into wedges)

2oz               CVF                          sliced red onion

2 oz              CVF                          shredded carrot

9 slices         CVF                          cucumber (sliced)

2 oz              Monarch                    sliced ripe olives

9 oz              Monarch                    buttermilk ranch dressing

Method: season the pork with the Cajun spice and grill until done. Let meat rest for 10 minutes and then slice. Place one wedge of the lettuce on each plate, arrange a third of the pork and the vegetable around the wedge. Top with 2oz of cheese and 3oz of dressing.

Yield: 3 servings