Mexican-Style Cobb Salad
Courtesy of National Pork Board 4 Servings • 15 Min. Prep Time • 4 Min. Cook Time| Ingredients |
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| 1 pork tenderloin, about 1 lb., cut into 1/2-in. cubes or sliced |
| 1 tsp. olive oil |
| 6 c. romaine lettuce, chopped |
| 1 14 1/2-oz. can red kidney beans, rinsed and drained |
| 1 yellow bell pepper, seeded, cut into 3-in. strips |
| 2 tomatoes, cored and chopped |
| 1 ripe avocado, seeded, peeled and chopped |
| 1 c. plain yogurt |
| 1/3 c. cilantro, chopped |
| 1 3-oz. can chopped green chiles, drained |
| 3 Tbsp. lime juice |
| 1/2 tsp. lime peel, grated |
| 1/4 tsp. onion powder |
| salt and pepper, to taste |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Cook pork cubes 4-5 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. Arrange lettuce on large platter. Spoon cooked pork, kidney beans, pepper strips, tomatoes and avocado in parallel rows over lettuce. Serve dressing alongside.
* 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 393; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 67mg; Total Carbs: 34g; Fiber: 12g; Protein: 36g; Sodium: 288mg;