Source: National Pork Board

Greek Salad with Pork
Who doesn’t love Greek salad? This one is made with a dreamy homemade dressing that would taste great as a dip or dressing for other veggies, too. The quickly-cooked pork turns the salad into a full meal.
Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes


Greek-Style Dressing:
1/2 cup plain low-fat yogurt
1/2 cup nonfat sour cream
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon dried oregano leaves
3 tablespoons nonfat milk
Greek salad:
6 ounces fresh baby spinach or mixed salad greens (about 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 teaspoons Greek seasoning
1/4 teaspoon kosher salt
1 1/4 pounds thin-cut pork cutlets
freshly ground black pepper

To make the dressing: Stir together the yogurt, sour cream, lemon juice, garlic and oregano until well mixed. Stir in enough milk to reach the desired consistency. Cover and refrigerate until serving.
To make the salad: In a large salad bowl, toss the spinach, tomatoes, cucumber and onion. Cover and refrigerate.
Mix together the Greek seasoning and salt and sprinkle evenly over the pork. Gently rub the seasoning into the meat.
In a large skillet lightly coated with flavorless vegetable spray or oil, cook half of the cutlets over medium-high heat for 2 to 3 minutes or until cooked through and tender. Do not overcook. Transfer the cutlets to a cutting board. Cook the remaining cutlets, adding more vegetable spray if needed.
When all the cutlets are cooked, cut them in half, crosswise. Divide the spinach mixture among 4 plates. Arrange a quarter of the pork on top of each salad and drizzle with 2 tablespoons of the dressing. Sprinkle with black pepper and serve with the remaining dressing on the side.
Note: If you can’t find Greek seasoning blend in the supermarket, make your own: Mix together 2 teaspoons dried oregano, 1/4 teaspoon garlic salt and 1/8 teaspoon onion powder.

Per Serving: 255 calories; 6 g fat; 2 g saturated fat; 319 mg sodium; 17 g carbohydrate; 2 g fiber; 30 g protein

Courtesy National Pork Board