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Under 30 Minutes

Chopped Salad with Spicy Pork and Buttermilk Dressing

Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing.

  • Prep:
  • Total Time:
  • Servings: 4
Chopped Salad with Spicy Pork and Buttermilk Dressing

Source: Everyday Food Fresh Flavor Fast, 2010

Ingredients

  • 1/2 teaspoon chipotle chile powder
  • Coarse salt and ground pepper
  • 1 pork tenderloin (about 1 pound)
  • 1/2 cup low-fat buttermilk
  • 3 tablespoons light mayonnaise
  • 2 scallions, whites minced and greens thinly sliced, separated
  • 1 garlic clove, crushed through a press
  • 1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
  • 1 pint cherry tomatoes, quartered
  • 1 package (10 ounces) frozen corn kernels, thawed and patted dry
  • 2 ounces pepper Jack cheese, cubed

Directions

  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.

  2. Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.

  3. Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.

  4. Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.

Cook's Note

To neatly cut up a head of romaine, halve it through the core and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.

Reviews (3)

  • K Gus 20 May, 2014

    This one's a keeper. It was served as a quick dinner on a warm evening. Used homemade chili powder instead of chipotle, and a salad mix of dark greens instead of romaine. I'd never broiled a pork loin before, and cooked it per the directions. It was 141 degrees in 16 minutes (I turned it four times) so you can't get any better than that. I doubled the dressing recipe so I'd have some for lunch salads the rest of the week. I'll definitely make this again.

  • Tricia1595 13 Oct, 2010

    Very yummy. Substituted 2t smoked paprika for the chipotle powder as we don't care for super spicy. Also used applewood smoked cheddar instead of pepper jack. My 8yo daughter says "awesome!" We will definitely make this again :)

  • Tracysch 30 Sep, 2010

    +substituted+with+boneless+skinless+chicken+breast%27s%2C+used+canned+adobe+chipolte%27s+about+3.+I+grilled+the+chicken+inside+on+a+grill+pan.+I+added+fresh+corn%2C+avocado+and+some+red+bell+pepper.+It+was+very+good+and+tasted+like+a+southwest+salad+you+would+get+at+the+California+pizza+kitchen.

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