MAKES: 5 SERVINGS
SERVING SIZE: 1 CUP SPINACH, ABOUT 1 1/4 CUPS SALAD MIXTURE, AND ABOUT 2 TABLESPOONS DRESSING EACH
PREP: 20 MINS
COOK: 25 MINS
3/4 cup farro*
3 cups water
12 ounces pork tenderloin
1 teaspoon Greek seasoning
Nonstick cooking spray
1 cup chopped tomato (2 medium)
1 cup chopped cucumber (1 small)
3/4 cup chopped yellow sweet pepper (1 medium)
1/4 cup red wine vinegar
3 tablespoons olive oil
2 tablespoons snipped fresh oregano
1 teaspoon Dijon-style mustard
1/4 teaspoon ground black pepper
1 clove garlic, minced
5 cups fresh baby spinach
1/2 cup crumbled reduced-fat feta cheese (2 ounces)
- In a medium saucepan combine farro and water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until farro is desired tenderness. Drain. Place farro in a large bowl.
- Meanwhile, trim pork and cut pork into 1-inch pieces. Toss pork with Greek seasoning. Coat a large nonstick skillet with cooking spray. Cook tenderloin in the skillet over medium heat for 5 to 6 minutes or until no longer pink. Add to farro. Cool slightly.
- Add tomato, cucumber, and sweet pepper to farro mixture.
- For dressing, in a screw top jar combine vinegar, olive oil, oregano, mustard, black pepper, and garlic; shake well. Pour over farro mixture; toss to coat. To serve, arrange spinach on serving plates. Spoon farro salad over spinach and sprinkle with feta cheese.
From the Test Kitchen
For faster prep, use 2 cups of packaged cooked farro, such as the Archer Farms brand, and omit Step 1.
Nutrition Facts (Greek Pork and Farro Salad)
Per serving: 299 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 45 mg chol. , 275 mg sodium , 26 g carb. , 4 g fiber , 2 g sugar , 22 g pro.