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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

14 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
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.
Rating: Unrated
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 :)
Rating: Unrated