Greek Pork and Farro Salad

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

 

 

 


Ingredients

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)


Directions
  1. 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.
  2. 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.
  3. Add tomato, cucumber, and sweet pepper to farro mixture.
  4. 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
*TIP:

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.