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.

Carolyn Williams, RD, PhD
This Story Originally Appeared On cookinglight.com

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Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

active:
6 mins
total:
6 mins
Yield:
Serves 1 (serving size: 3 cups salad and 3 oz. pork)
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Ingredients

Ingredient Checklist

Directions

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

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Nutrition Facts

383 calories; fat 23.7g; saturated fat 4.8g; mono fat 14.9g; poly fat 2.9g; protein 29g; carbohydrates 15g; fiber 3g; cholesterol 82mg; iron 4mg; sodium 511mg; calcium 172mg; sugars 8g; added sugar 0g.
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