Chopped Salad with Spicy Pork and Buttermilk Dressing

Prep Time:
30 mins
Total Time:
30 mins

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


  • 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


  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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