Mexican-Style Cobb Salad

Name: Mexican-Style Cobb Salad
Total time: 900 s
Yield: 4 servings
Ingredients: 1 pork tenderloin about 1 pound, cut into 1/2-inch cubes or sliced; 1 teaspoon olive oil; 6 cups romaine lettuce chopped; 14 1/2 ounces red kidney beans, rinsed and drained; 1 yellow bell pepper seeded, cut into 3-inch strips; 2 tomatoes cored and chopped; 1 avocado ripe, seeded, peeled and chopped; 1 cup plain yogurt; 1/3 cup cilantro chopped; 3 ounces green chile chopped, drained; 3 tablespoons lime juice; 1/2 teaspoon lime peel grated; 1/4 teaspoon onion powder; salt; pepper

Pork

15Ingredients

┅Calories

15Minutes

Ingredients

servings:

1 pork tenderloin (about 1 pound, cut into 1/2-inch cubes or sliced)
1 teaspoon olive oil
6 cups romaine lettuce (chopped)
14 1/2 ounces red kidney beans, rinsed and drained
1 yellow bell pepper (seeded, cut into 3-inch strips)
2 tomatoes (cored and chopped)
1 avocado (ripe, seeded, peeled and chopped)
1 cup plain yogurt
1/3 cup cilantro (chopped)
3 ounces green chile (chopped, drained)
3 tablespoons lime juice
1/2 teaspoon lime peel (grated)
1/4 teaspoon onion powder
salt
pepper

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Directions

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. 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.

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