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Cal Smart Pork Souvlaki-Style Salad
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Cal Smart Pork Souvlaki-Style Salad

Cal Smart Pork Souvlaki-Style Salad

with Creamy Lemon Dressing

We've taken the classic Greek staple and given it a Cal Smart twist to meet your needs! With a delightfully fresh herb marinade, crunchy salad, orzo and a creamy lemon dressing, this dish will prove to be the smart option!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Calorie Smart
Allergens:
Wheat
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit

Lemon

7 g

Oregano

1 tsp

Garlic Salt

85 g

Orzo

(Contains Wheat)

56 g

Arugula and Spinach Mix

160 g

Tomato

200 g

Zucchini

¼ cup

Feta Cheese, crumbled

(Contains Milk)

100 mL

Greek Yogurt

(Contains Milk)

1 tbsp

Italian Seasoning

30 g

Mixed Olives

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories650 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber8 g
Protein53 g
Cholesterol120 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Zester
Measuring Cups
Measuring Spoons
Strainer
Baking Sheet
Paper Towel
Parchment Paper
Medium Bowl
Small Bowl
Large Bowl

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, zest, then juice half the lemon (whole lemon for 4 ppl). Strip oregano leaves from stems, then roughly chop. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Cut tomatoes into 1/4-inch pieces. Drain, then cut or tear olives into bite-sized pieces.

Cook orzo
2

Add half the orzo (all for 4 ppl) to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return orzo to the same pot, off heat. Stir in half the oregano and 1 tsp oil (dbl for 4 ppl).

Cook pork
3

While orzo cooks, pat pork dry with paper towels. Add pork, remaining oregano, Italian Seasoning, half the garlic salt and 2 tsp oil (dbl for 4 ppl) to a medium bowl. Season with pepper, then toss to coat. Arrange pork on a parchment-lined baking sheet. Spoon any remaining marinade in the bowl over pork. Roast in the bottom of the oven until golden-brown and cooked through, 14-16 min.** Transfer pork to a clean cutting board to rest, 2-3 min.

Make creamy lemon dressing
4

While pork roasts, add lemon zest, yogurt and 3 tbsp water (dbl for 4 ppl) to a small bowl. Season with remaining garlic salt and pepper, then stir to combine.

Make salad
5

Combine lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add orzo, arugula and spinach mix, tomatoes, zucchini, feta and olives. Season with salt and pepper, then toss to combine.

Finish and serve
6

Thinly slice pork. Divide salad between plates. Arrange pork over top. Drizzle with creamy lemon dressing.