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Mexican-Style Cobb Salad recipe

This hearty main-dish salad satisfies withflavors from the Southwest. Seasoned stir-fried pork tenderloinjoins avocado, bell pepper, tomatoes and beans for a colorfulquilt atop a bed of chopped romaine. Serve hot corn muffins tocomplete the menu.

Recipe: Mexican-Style CobbSalad

1 whole pork tenderloin, about 1 pound,cut into 1/2-inch cubes or sliced
1 teaspoon olive oil
6 cups chopped romaine lettuce
1 (14 1/2-ounce) can dark red kidney beans, drained and rinsed
1 yellow bell pepper, seeded, cut into 3-inch strips
2 tomatoes, cored and chopped
1 ripe avocado, seeded, peeled and chopped
1 cup plain low-fat yogurt
1/3 cup chopped cilantro
1 (3-ounce) can chopped green chiles, drained
3 tablespoons lime juice
1/2 teaspoon grated lime peel
1/4 teaspoon onion powderSalt and pepper, to taste

  • Heat oil in large nonstick skillet overmedium-high heat. Cook pork cubes 4 to 5 minutes, stirring frequently,until nicely browned. Remove from skillet and let cool.
  • For dressing, in small bowl stir togetheryogurt, cilantro, chiles, lime juice, lime peel, onion powder,salt and pepper.
  • Arrange lettuce on large platter. Spooncooked pork, kidney beans, pepper strips, tomatoes and avocadoin parallel rows over lettuce. Serve dressing alongside.

    Serves 4.

    Recipe provided courtesy of Pork: The OtherWhite Meat.

    Mexican Cobb Salad

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