Greek Salad With Pork

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs pork cutlets, 1/8-inch thick (20 ounces)
  • 1
    recipe creamy Greek salad dressing (recipe below)
  • 1
    (6 ounce) package fresh Baby Spinach (8 cups) or (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
  • 12
  • 1
    garlic clove, minced (1/2 teaspoon)
  • 14
  • 3 -4
    teaspoons milk
  • salt and pepper
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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