Mexican-Style Cobb Salad
This hearty main-dish salad satisfies with flavors from south of the border. Seasoned stir-fried pork tenderloin joins avocado, bell pepper, tomatoes and beans for a colorful quilt atop a bed of chopped romaine.
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 (14.5-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 diced green chiles, drained
3 tablespoons lime juice
1/2 teaspoon grated lime peel
1/4 teaspoon onion powder
Salt and ground black 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.
Makes 4 servings.
Recipe and photograph courtesy of National Pork Board.