Recipes Ingredients Meat & Poultry Pork Recipes Chopped Salad with Spicy Pork and Buttermilk Dressing 3.7 (14) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing. Ingredients ½ teaspoon chipotle chile powder Coarse salt and ground pepper 1 pork tenderloin (about 1 pound) ½ 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 ¼ 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 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. 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. Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper. 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. Rate it Print