Mexican-Style Cobb Salad
Pork
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
Directions
- 1Heat 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.
NutritionView more
PER SERVING *
| Calories330Calories from Fat140 |
| % DAILY VALUE* |
| Total Fat16g25% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium300mg13% |
| Potassium1350mg39% |
| Protein32g63% |
| Calories from Fat140 |
| % DAILY VALUE* |
| Total Carbohydrate19g6% |
| Dietary Fiber7g28% |
| Sugars7g14% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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