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.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. For dressing, in small bowl stir together yogurt, cilantro, chiles, lime juice, lime peel, onion powder, salt and pepper.
3. 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.