1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup Kalamata black olives
Sardines or anchovies are optional
Combine all ingredients on a large platter and serve with Feta cheese dressing. You may also use the stuffed grape leaves on the salad.
Feta Cheese Dressing
8 oz. Feta cheese, crumbled
One quarter cup olive oil
One quarter cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
One half tsp. dried basil
Combine all ingredients in a cruet and shake well. Place in the refrigerator for several hours before pouring over salad.
The Skinny: Use low fat sour cream.
Pork Tenderloin with Orange and Rosemary
2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
Two thirds cup dry red wine
1 cup chicken broth
One half cup orange juice
1 Tbsp. flour or cornstarch
Flatten each piece of pork with a meat mallet until they are about 1/2 inch thick. Sprinkle with salt and pepper. Heat oil in a skillet and brown pork on each side for several minutes and remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch or flour and add to skillet. Heat until thickened and serve over pork medallions.
The Skinny: Use fat free chicken broth and reduced sugar orange juice.