Photo: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas
Active Time
6 Mins
Total Time
6 Mins
Yield
Serves 1 (serving size: 3 cups salad and 3 oz. pork)

Kale and spinach provide a hearty salad base for herb-seasoned pork tenderloin, tangy feta, sweet grapes, and a bright, citrusy olive oil dressing. Dairy-free option: Use 2 teaspoons toasted chopped walnuts instead of feta cheese.

How to Make It

Combine first 5 ingredients in a bowl; toss to combine. Top with pork.

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