Mexican-Style Cobb Salad

Mexican-Style Cobb Salad

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

This hearty main-dish salad satisfies with flavors from the Southwest.


1 whole pork tenderloin; about 1 pound, cut into 1/2-inch cubes or sliced
1 teaspoon olive oil
6 cups romaine lettuce; chopped
1 14.5-oz can dark red kidney beans; rinsed and drained
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 cilantro; chopped
1 3-oz can chopped green chiles; drained
3 tablespoons Lime juice
1/2 teaspoon lime peel; grated
1/4 teaspoon Onion powder

Original recipe makes 4



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.


Republished with permission, National Pork Council

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Republished with permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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