Tuesday, May 18, 2010
Oh how I love Michael Psilakis's Grilled Pork Tenderloin Salad from Food and Wine. He describes it as being "like pork souvlaki tossed with a salad." Spring greens, grilled vegetables (asparagus, onions, and tomatoes), sliced grilled pork tenderloin, prosciutto di Parma, and a zingy vinaigrette - perfect! It is a healthy and hearty main course salad. Great sides are olives, feta cheese, pita bread, and tzatziki. The asparagus was grown in NJ - now all I need are local tomatoes! I am so happy that grilling season is here! Opa!
1/4 cup grated English cucumber
1/4 cup plain Greek yogurt
1 tablespoon chopped fresh mint
Combine ingredients in a bowl. Refrigerate for approx. one hour before serving.