Grilled Pork and Pear Salad

Grilled Pork and Pear Salad

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From: Diabetic Living Magazine

Apple juice concentrate, low-fat buttermilk, and mayo make a creamy dressing for this quick, main-dish salad recipe.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Creamy Apple Dressing:
  • ½ cup buttermilk
  • 2 tablespoons low-fat mayonnaise dressing
  • 1 tablespoon frozen apple juice concentrate or frozen orange juice concentrate, thawed
  • 1 teaspoon Dijon-style mustard
  • 1 green onion, finely chopped
  • 1 teaspoon snipped fresh sage or thyme, or ¼ teaspoon dried sage or thyme, crushed
  • Salt
  • Ground black pepper
  • 2 boneless pork loin chops (about 12 ounces total), cut ¾ inch thick
  • 2 teaspoons olive oil
  • 2 teaspoons snipped fresh sage or thyme, or 1 teaspoon dried sage or thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 cups torn mixed salad greens
  • 2 pears or apples, thinly sliced
  • ¼ cup toasted, broken walnuts (see Tips) (optional)
  • Fresh sage leaves (optional)


  • Prep

  • Ready In

  1. For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or ¼ teaspoon dried sage. Season to taste with salt and pepper.
  2. Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the ¼ teaspoon salt, and the ¼ teaspoon pepper. Sprinkle sage mixture evenly over all sides of chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until done (160°F) and juices run clear, turning once halfway through broiling. Slice chops.
  3. To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves. Makes 4 servings.

Nutrition information

  • Serving size: 6 ounces pork plus salad
  • Per serving: 251 calories; 10 g fat(3 g sat); 4 g fiber; 20 g carbohydrates; 21 g protein; 50 mg cholesterol; 368 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ fat, 1 fruit, 1 vegetables

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