Greek Kabob Salad

Ingredients:

1 container (7 ounces) hummus

¼ cup lemon juice

2 tablespoons water

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon ground black pepper

1 pound pork tenderloin, cut into 1¼-inch cubes

2 teaspoons honey

1 red pepper, cut into bite-size chunks

1 package (8 ounces) mixed salad greens

1 medium cucumber, sliced

Method:

1 Heat the broiler. In a small bowl, stir together the hummus, lemon juice, the water, garlic, salt, and pepper. Place the pork cubes in a large bowl. Top with half of the hummus mixture and stir together so it’s mixed well. Add the honey to the remaining hummus mixture and set aside.

2 Alternately thread the pork and pepper pieces onto metal or wooden skewers (soak the wooden ones in water first), leaving ¼-inch space between pieces. Place skewers on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 15 minutes or until pork is done, turning every once in a while to brown evenly.

3 In a large bowl, combine the salad greens and cucumber. Toss with the reserved hummus mixture. Divide the vegetables among four serving plates. Place one kabob on top of each salad.

Makes 4 servings. Nutrition per serving: 263 calories; 27g protein; 8g fat (2g saturated fat); 21g carbohydrate; 4g fiber; 62mg calcium; 2mg iron; 329mg sodium.

kitchen tip:

If your child likes to dip his veggies, try this salad dressing alternative. Make your own hummus by pureeing a can of drained chickpeas, 2 cloves pressed garlic, 1 to 2 tablespoons lemon juice, and 2 tablespoons tahini until smooth.

Greek Kabob Salad