2 cooked pork chops, cut into 1/2-inch cubes *
1 10-oz package Mediterranean greens, (such as escarole, endive, radicchio)
1 15-oz can cannellini beans, OR Great Northern beans, rinsed and drained
1 4-oz jar Pimiento strips
2 tomatoes, cubed
1 14-oz can artichoke hearts, drained and quartered
1/4 cup green onion, sliced
1/2 cup Italian dressing
1/4 cup Parmesan cheese, grated
In shallow serving bowl toss together all ingredients, except for the parmesan cheese, with dressing. Portion onto individual serving plates; top each serving with 1 tablespoon cheese.
* Use the leftovers from Balsamic Pork Chops.