Layered Pork Fajita Salad
This delicious layered salad has great presentation and makes a terrific buffet dish. Grilling gives the pork extra flavor, but broiling works just as well.
1 1/2 pounds boneless pork loin chops (about 6)
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 head iceberg lettuce, shredded
1 (15-ounce) can black beans, drained
4 ounces sharp cheddar cheese, grated
Guacamole (recipe below)
1 (8-ounce) jar salsa (mild, medium or hot)
16 ounces (2 cups) sour cream
3 cups cooked white rice
1 (2.25-ounce) can sliced black olives, drained
2 green onions, thinly sliced
Corn tortilla chips for accompaniment
- Place pork chops in a self-sealing plastic bag and add the olive oil, lime juice and seasonings. Let marinate overnight in the refrigerator. Remove chops from marinade; pat dry and grill or broil just until cooked and nicely browned, about 8 minutes total. Set aside to cool. Cut into 1/2-inch cubes
- Assemble salad up to an hour before serving: In a 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, cheddar cheese, pork pieces and guacamole. Spread 1 cup of the salsa over the top.
- Mix the sour cream and rice together and spread over the top of the salad, covering completely.
- Put the remaining salsa in the middle of the sour cream layer.
- Garnish the salad with the olives and green onions. Serve tortilla chips on the side.
Makes 12 servings.
Guacamole: In a medium bowl, stir together 2 mashed ripe avocados, 1 tablespoon lemon juice, 1 tablespoon minced onion, 3 tablespoons minced cilantro, 1 chopped tomato, and 1 seeded and minced jalapeno chile (wear rubber gloves when handling hot chile).
Recipe provided courtesy of National Pork Board.