Food Truck Souvlaki Salad
2
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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
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