All Natural Pork Ribs with Greek Salad
By: Chef Cathy Zeis
2 racks of All Natural Pork Ribs from Dominion Farms dfmeats.com
1 package fresh baby spinach
1/2 cup red onion, sliced
1/2 cup large black olives, drained
1/2 cup grape tomatoes
1/2 cup tradition Feta cheese, crumbled
1 bottle All Natural Pomagrante-Raspberry Vinaigrette
6 TBS. extra virgin olive oil, divided
2 tsp. garlic powder, divided
2 tsp. lemon pepper, divided
2 tsp. cayenne pepper, divided
Place ribs onto a large baking sheet and cover both racks with oil and spices. Cover tightly with foil and bake at 275 for 1 hour and 15 minutes. Let ribs rest for 5 minutes before slicing. In a large mixing bowl, pour 2 cups of salad dressing in the bottom of the bowl. Add all other salad ingredients. Chill for 30 minutes before serving. Toss well and serve as a side with ribs.
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