Grilled Pork and Pear Salad
Apple juice concentrate, low-fat buttermilk, and mayo make a creamy dressing in this quick, main-dish salad recipe.
Ingredients
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1/2 cup buttermilk
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2 tablespoons low-fat mayonnaise dressing
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1 tablespoon frozen apple juice concentrate or frozen orange juice concentrate, thawed
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1 teaspoon Dijon-style mustard
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1 green onion, finely chopped
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1 teaspoon snipped fresh sage or thyme, or 1/4 teaspoon dried sage or thyme, crushed
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Salt
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Ground black pepper
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2 boneless pork loin chops (about 12 ounces total), cut 3/4 inch thick
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2 teaspoons olive oil
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2 teaspoons snipped fresh sage or thyme, or 1 teaspoon dried sage or thyme, crushed
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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8 cups torn mixed salad greens
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2 medium pears or apples, thinly sliced
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1/4 cup toasted, broken walnuts (optional)
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Fresh sage leaves (optional)
Directions
1.
For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or 1/4 teaspoon dried sage. Season to taste with salt and pepper.
2.
Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Sprinkle sage mixture evenly over all sides of chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until done (160 degrees F) and juices run clear, turning once halfway through broiling. Slice chops.
3.
To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves. Makes 4 servings.
Make-Ahead Hint
Dressing may be made and chilled up to 24 hours ahead.
Nutrition information
Calories 251, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 50 mg, Sodium 368 mg, Carbohydrate 20 g, Fiber 4 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Fruit 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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