Recipe Image

Grilled Pork and Pear Salad

  • 15 m
  • 25 m
Diabetic Living Magazine
“Apple juice concentrate, low-fat buttermilk, and mayo make a creamy dressing for this quick, main-dish salad recipe.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019