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Food Truck Souvlaki Salad

2
Points® value
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate

Ingredients

Plain fat free Greek yogurt

1 cup(s)

English cucumber

½ cup(s), shredded

Fresh mint leaves

2 tbsp(s), chopped

Lemon juice canned or bottled

1 tbsp(s)

Garlic

1 clove(s), small, minced

Table salt

¼ tsp(s)

Fresh oregano

1 tbsp(s), leaves, for garnish (optional)

Uncooked lean pork tenderloin

¾ pound(s), trimmed, cut on diagonal into 1-inch-thick slices and then into strips

Dried oregano

1 tsp(s)

Table salt

¼ tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Olive oil

1 tbsp(s)

Mesclun (baby greens)

6 cup(s), (baby salad greens), lightly packed

Canned drained chickpeas

1 cup(s)

Cherry tomatoes

1 cup(s), halved

Red onion

¼ cup(s), sliced, diced

Olives

10 medium, black variety, halved

Instructions

  1. To make dressing, stir all ingredients together in small bowl until blended; cover and refrigerate.
  2. To make pork and salad, spray pork with nonstick spray; sprinkle with oregano, salt, and pepper flakes and toss. Heat oil in large cast-iron or other heavy skillet over medium-high heat. Add pork and cook, without stirring, until pork is browned and just cooked through, about 3 minutes.
  3. Toss together salad greens, chickpeas, tomatoes, onion, and 1/2 cup dressing in large bowl until coated. Put 11/2 cups salad onto each of 4 plates or bowls. Top each serving evenly with pork and drizzle each with 2 tablespoons dressing. Sprinkle evenly with olives and fresh oregano (if using).
  4. Serving size: 1 salad

Notes

Note from Chef Eric: If you can find it, try using lean trimmed lamb loin instead of pork in this recipe for no change in the Points. Lamb has a subtle gaminess that’s great in a Greek-influenced salad like this one.

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