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Send a Meal Blog

Monday, October 10 2011
Apple juice concentrate, low-fat buttermilk, and mayo make a creamy dressing in this quick, main-dish salad recipe.


Prep Time: 15 mins
Total Time: 24 mins
Servings: Makes 4 servings.

SEE MORE DIABETIC LIVING RECIPES
Ingredients
1/2 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 1/4 teaspoon dried sage or thyme, crushed Salt Ground black pepper2 boneless pork loin chops (about 12 ounces total), cut 3/4 inch thick2 teaspoons olive oil 2 teaspoons snipped fresh sage or thyme, or 1 teaspoon dried sage or thyme, crushed 1/4 teaspoon salt 1/4 teaspoon ground black pepper8 cups torn mixed salad greens 2 medium pears or apples, thinly sliced1/4 cup toasted, broken walnuts (optional) Fresh sage leaves (optional)
Directions
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 1/4 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 1/4 teaspoon salt, and the 1/4 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 degrees 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.
MAKE-AHEAD HINT

Dressing may be made and chilled up to 24 hours ahead.
Posted by: Send a Meal AT 01:08 pm   |  Permalink   |  0 Comments  |  Email
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