Greek Salad with Pork

Recipe provided courtesy of National Pork Board.

Recipe Ingredients:

Creamy Greek-Style Dressing:
1/2 cup low-fat plain yogurt
1/2 cup nonfat sour cream
1 teaspoon lemon juice
1 clove garlic, minced (1/2 teaspoon)
1/4 teaspoon dried oregano leaves
3 to 4 tablespoons nonfat milk

1 (6-ounce) package fresh baby spinach/mixed salad greens (8 cups)
12 cherry tomatoes, halved lengthwise
1/2 of a small cucumber, thinly sliced
1/2 of a small onion, thinly sliced and separated into rings

2 1/2 teaspoons Greek seasoning*
1/4 teaspoon kosher salt
1 1/4 pounds (20 ounces) pork loin cutlets, 1/8-inch thick
Nonstick cooking spray
Freshly ground black pepper (optional)

Cooking Directions:

1. For Creamy Greek-Style 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.
2. Place spinach, tomatoes, cucumber and onion in very large salad bowl. Gently toss to combine. Cover and refrigerate while preparing pork.
3. 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 to 3 minutes or until tender.**
4. Transfer cutlets to cutting board. Remove skillet from heat and re-coat with cooking spray. Cook remaining cutlets. Cut cutlets crosswise in half.
5. 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.

Makes 4 servings.

*Look in the spice section of the supermarket for a pre-blended Greek seasoning blend. If unavailable, substitute 2 teaspoons dried oregano leaves, 1/4 teaspoon garlic salt, 1/8 teaspoon onion powder and 1/8 teaspoon kosher salt for the 2 1/2 teaspoons Greek seasoning and 1/4 teaspoon kosher salt.

**To cook cutlets on a countertop grill with lid, preheat grill according to manufacturer's directions. Sprinkle and rub Greek seasoning-salt mixture over both sides of cutlets. Place cutlets on grill; close lid. Cook for 1 to 2 minutes or until tender.

Nutritional Information Per Serving (1/4 of recipe): Calories: 230; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 75mg; Total Carbs: 13g; Fiber: 2g; Protein: 28g; Sodium: 280mg.

Recipe and photograph provided courtesy of National Pork Board.