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
Recipe provided courtesy of Pork: The OtherWhite Meat.
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