Kale and spinach provide a hearty salad base for herb-seasoned pork tenderloin, tangy feta, sweet grapes, and a bright olive oil dressing. If packing your lunch for the office, assemble greens, cheese, and grapes in a large plastic container. When ready to heat, add warmed pork and dressing, and shake salad with top on to evenly distribute dressing and ingredients.
Ingredients
2 cups baby spinach 2 cups thinly sliced lacinato kale 1/4 cup seedless red grapes, halved 2 tablespoons All-Purpose Citrus Dressing 1 tablespoon crumbled feta cheese 3 ounces Easy Herbed Pork Tenderloin
How to Make It
Combine first 5 ingredients in a bowl; toss to combine. Top with pork.
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