This hearty main-dish salad satisfies with
flavors from the Southwest. Seasoned stir-fried pork tenderloin
joins avocado, bell pepper, tomatoes and beans for a colorful
quilt atop a bed of chopped romaine. Serve hot corn muffins to
complete the menu.
Mexican-Style Cobb Salad
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, rinsed and drained
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 powder
Salt and pepper, to taste
Heat oil in large nonstick skillet over
medium-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 together
yogurt, cilantro, chiles, lime juice, lime peel, onion powder,
salt and pepper.
Arrange lettuce on large platter. Spoon
cooked pork, kidney beans, pepper strips, tomatoes and avocado
in parallel rows over lettuce. Serve dressing alongside.
