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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.

Source: Everyday Food, January/February 2008
Total Time Prep Servings

Ingredients

Directions

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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  • MS112618983
    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.
    Reply
  • 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 :)
    Reply
  • 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.
    Reply

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