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Food truck souvlaki salad

Food Truck Souvlaki Salad

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

Ingredients

Plain low fat Greek yogurt

½ cup(s)

English cucumber

½ cup(s), sliced, shredded

Fresh mint leaves

2 Tbsp, chopped

Lemon juice canned or bottled

1 Tbsp

Garlic

1 small clove(s), minced

Table salt

¼ tsp

Fresh oregano

1 Tbsp, 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

Table salt

¼ tsp

Crushed red pepper flakes

¼ tsp

Olive oil

1 Tbsp

Mesclun

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

Canned chickpeas (garbanzo beans)

1 cup(s)

Cherry tomatoes

1 cup(s), halved

Red onion

¼ cup(s), chopped, diced

Olives

10 olive(s), 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

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