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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

Source: Everyday Food, January/February 2008


  • 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


  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 Notes

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.

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