• 1 1/4 pounds pork cutlets (1/8-inch thick, 20 ounces)
  • 1 cup creamy Greek dressing
  • 6 ounces 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 teaspoons greek seasoning
  • 1/4 teaspoon kosher salt
  • nonstick spray
  • black pepper (To taste, freshly ground, optional)


  1. 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.
  2. 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.
  3. 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.
  4. Makes 4 servings
  5. Nutrition Information per Serving with 2 tablespoons dressing
  6. * Look in the spice section of the supermarket for a pre-blended Greek seasoning blend. If unavailable, substitute 2 teaspoons dried oregano leaves, 1/4 teaspoon garlic salt, 1/8 teaspoon onion powder and 1/8 teaspoon kosher salt for the 2 1/2 teaspoons Greek seasoning and 1/4 teaspoon kosher salt.
  7. ** To cook cutlets in a countertop grill with lid, preheat grill according to manufacturer’s directions. Sprinkle and rub Greek seasoning-salt mixture over both sides of cutlets. Place cutlets on grill; close lid. Cook for 1-2 minutes or until tender. Cut cutlets crosswise in half and arrange on top of salads.
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