Total Time
30mins
Prep 20 mins
Cook 10 mins

A crisp-tasting salad that makes for a great summer-time entree. Serve pita wedges and mixed olives as easy side accompaniments to complete the meal. From Pork Be Inspired.

Ingredients Nutrition

  • 1 14 lbs pork cutlets, 1/8-inch thick (20 ounces)
  • 1 recipe creamy Greek salad dressing (recipe below)
  • 1 (6 ounce) packagefresh Baby Spinach (8 cups) or 1 (6 ounce) package mixed salad greens (8 cups)
  • 12 cherry tomatoes, halved lengthwise
  • 12 small cucumber, thinly sliced
  • 12 small onion, thinly sliced and separated into rings
  • 2 12 teaspoons all purpose Greek seasoning
  • 14 teaspoon kosher salt
  • nonstick cooking spray
  • black pepper, freshly ground (optional)
  • CREAMY GREEK-STYLE DRESSING

  • 12 cup plain yogurt
  • 12 cup sour cream
  • 1 garlic clove, minced (1/2 teaspoon)
  • 14 teaspoon dried oregano leaves
  • 3 -4 teaspoons milk
  • salt and pepper

Directions

  1. For the Creamy Greek Dressing: Stir together yogurt, sour cream, lemon juice, garlic, oregano, salt and pepper 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 2-3 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.
  4. 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.
  5. Note 1: If Greek Seasoning is 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.
  6. Note 2: To cook cutlets in 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 1-2 minutes or until tender.