Special Diets

Greek Salad with Pork

• From: National Pork Board

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.