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#4064 Greek Salad with Pork

#4064

what you'll need

1 1/4 lbs. (20 oz.) PrairieFresh^® pork loin cutlets, 1/8-inch thick
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 teaspoons Greek seasoning*
1/4 teaspoon kosher salt*
nonstick cooking spray
freshly ground black pepper (optional)
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
3-4 tablespoons nonfat milk

how to prepare

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 skilled 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 cutlet 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.

Makes 4 servings.

*Look in the spice section of the supermarket for 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 1 1/2 teaspoons Greek seasoning and 1/4 teaspoon kosher salt.

**To cook cutlets in a countertop grill with lid, preheat grill according to manufacture'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. Cut cutlets crosswise in half and arrange on top of salads.