Food truck souvlaki salad
Plain fat free Greek yogurt
½ cup(s), sliced, shredded
Fresh mint leaves
2 tbsp(s), chopped
Lemon juice canned or bottled
1 clove(s), small, minced
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
Crushed red pepper flakes
6 cup(s), (baby salad greens), lightly packed
Fresh cherry tomato(es)
1 cup(s), halved
Uncooked red onion(s)
¼ cup(s), chopped, diced
10 medium, black variety, halved
- To make dressing, stir all ingredients together in small bowl until blended; cover and refrigerate.
- 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.
- 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).
- Serving size: 1 salad