Layered Pork Fajita Salad 1� pounds
boneless pork loin chops (about 5 or 6)
� cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 head iceberg lettuce, shredded
1 can (15 ounces) black beans, drained
4 ounces sharp cheddar cheese, grated
Guacamole (see recipe)
1 jar (8 ounces) salsa (mild, medium or hot)
1� to 2 cups sour cream
3 cups cooked white rice
1 can (2� ounces) slice black olives, drained
2 green onions, thinly sliced
Corn tortilla chips for accompaniment
In self-sealing plastic bag, place pork chops and add olive oil, lime juice and
seasonings. Marinate overnight in refrigerator. Remove chops from marinade; pat
dry and grill or broil just until cooked and nicely browned, about 8 minutes
total. Set aside to cool. Cut into �-inch cubes.
Assemble salad up to an hour before serving: In 5-quart, straight-sided glass
bowl or casserole dish, layer shredded lettuce, black beans, cheddar cheese,
pork pieces and guacamole. Spread 1 cup salsa over top.
Mix sour cream and rice together and spread over top of salad, covering
completely. Put remaining salsa in middle of sour cream layer. Garnish salad
with olives and green onions. Serve tortilla chips on the side. Makes 12
servings.
Guacamole:
2 ripe avocados, mashed
1 tablespoon lemon juice
1 tablespoon onion, minced
3 tablespoons cilantro, minced
1 tomato, chopped
1 jalapeno chile, seeded and minced (wear rubber gloves when handling hot chile)
In medium bowl, stir together all ingredients. |