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#333 Mexican-Style Cobb Salad

#333

what you'll need

1 pound PrairieFresh^® pork tenderloin, cut into 1/2-inch cubes (OR 3 cups cooked cubed pork)
1 teaspoon olive oil
8 cups chopped romaine lettuce
1 14-1/2-oz. can dark red kidney beans, rinsed & drained
1 yellow bell pepper, seeded, cut into 3-inch strips
2 tomatoes, chopped
1 ripe avocado, seeded, peeled and chopped
Dressing:
1 cup low-fat yogurt, plain
1/3 cup chopped fresh cilantro
1/4 cup chopped canned green chiles, drained
3 tablespoons lime juice
1/2 teaspoon grated lime peel
1/4 teaspoon onion powder
Salt and pepper, to taste

how to prepare

Heat oil in large nonstick skillet over medium-high heat. Cook pork 4-5 minutes, stirring frequently, until nicely browned. Remove from skillet and let cool. For dressing, combine all ingredients and mix well. Arrange lettuce on large platter. Spoon cooked pork, kidney beans, pepper strips, tomatoes and avocado in parallel rows over lettuce. Drizzle dressing over salad or serve on the side.

*Note: Omit olive oil if using cooked cubed pork. Make dressing and arrange ingredients over lettuce on a large platter.

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