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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. pork cutlets (1/8-inch thick, 20 ounces)
- 1 cup creamy Greek dressing
- 6 oz. baby spinach (OR mixed salad greens, 8 cups)
- 12 cherry tomatoes (halved lengthwise)
- 1/2 cucumber (small, thinly sliced)
- 1/2 small onion (thinly sliced and separated into rings)
- 2 1/2 tsp. Greek seasoning
- 1/4 tsp. kosher salt
- nonstick spray
- black pepper (To taste, freshly ground, optional)
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Directions
- Make 1 recipe of Creamy Greek-Style Dressing, cover and refrigerate until serving. Place spinach, tomatoes, cucumber and onion in very large salad bowl. Gently toss to combine. Cover and refrigerate while preparing pork.
- Combine Greek seasoning and salt; sprinkle and rub evenly over pork. Cook half of the cutlets over medium-high heat in large skillet coated with nonstick cooking for 2-3 minutes or until tender.** Transfer cutlets to cutting board. Remove skillet from heat and recoat with cooking spray. Cook remaining cutlets. Cut cutlets crosswise in half.
- To serve, divide spinach mixture among 4 plates. Arrange 1/4 of pork on each salad. Drizzle 2 tablespoons dressing over each salad. Sprinkle with black pepper, if desired. Serve with remaining dressing.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol90mg30% |
Sodium300mg13% |
Potassium960mg27% |
Protein32g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A90% |
Vitamin C35% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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