Greek Salad with Pork: Main Image

Quick Facts

Nutrition Facts

Calories 230
  Calories from Fat 57 (25%)
(9%)Total Fat 6g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(25%)Cholesterol 75mg
(12%)Sodium 280mg
(0%)Potassium 0mg
Total Carbohydrate 13g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(56%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Greek Salad with Pork

Ingredients

  • 1 1/4 lbs pork loin cutlets, 1/8-inch thick (20 ounces)

  • 1 6 oz package fresh baby spinach, or mixed salad greens (8 cups)

  • 12 cherry tomatoes, halved lengthwise

  • 1/2 small cucumber, thinly sliced

  • 1/2 small onion, thinly sliced and separated into rings

  • 2 1/2 tsp Greek seasoning

  • 1/4 tsp kosher salt

  • nonstick cooking spray

  • black pepper, freshly ground (optional)

  • Creamy Greek-Style Dressing1/2 cup plain yogurt, low-fat

  • 1/2 cup sour cream, nonfat

  • 1 tsp lemon juice

  • 1 clove garlic, minced (1/2 teaspoon)

  • 1/4 tsp dried oregano leaves

  • 3-4 Tbs milk, nonfat

Starring the full flavor of lean pork and fresh produce, this crisp-tasting salad makes for a great summertime entrée.

Directions

  • Prepare salad dressing: Stir together yogurt, sour cream, lemon juice, garlic and oregano in small bowl until well combined. Stir in enough milk to desired consistency. Cover and refrigerate until serving.
  • Place spinach, tomatoes, cucumber and onion in very large salad bowl. Gently toss to combine. Cover and refrigerate while preparing pork.
  • Combine Greek seasoning and salt; sprinkle and rub evenly over pork. Cook half of the cutlets over medium-high heat in large skillet coated with nonstick cooking for 2-3 minutes or until tender.* Transfer cutlets to cutting board. Remove skillet from heat and recoat with cooking spray. Cook remaining cutlets. Cut cutlets crosswise in half.
  • To serve, divide spinach mixture among 4 plates. Arrange 1/4 of pork on each salad. Drizzle 2 tablespoons dressing over each salad. Sprinkle with black pepper, if desired. Serve with remaining dressing.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.