====== Tex-Mex Salad ======
{{tag>Recipe Carne 4}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Pork Butt |
|  1  | tbsp | Spice mix (Chili powder, cumin, cayenne, paprika, etc.) |
|  1  | med | Head romaine lettuce |
|  ½  | cup | Black beans |
|  ⅓  | cup | Pumpkin seeds |
|  1  | small | Orange |
|  4  | ea | Radishes (30 g) |
|  2  | ea | Roma tomatoes (120 g) |
|  ¼  | cup | [[recipes:roasted-peppers|Roasted Peppers]] |
|  ½  | cup | [[recipes:honey-lemon-vinaigrette|Honey Lemon Vinaigrette]] |

  - Prep
    - Cut the pork into small bite sized pices
      - Season with spice mix and salt and set aside
    - Tear romaine into pieces and clean
    - Skin the orange, section it and cut across the sections to create bite sized pieces.  Remove seeds.
    - Cut radishes into thin slices
    - Seed tomatoes and dice into ¼ inch pieces
    - Dice the roasted peppers to a similar size
    - Mix the black beans, pumpkin seeds, orange, radish, tomato, and roasted peppers with a little salt and let sit 
  - Cook
    - Char the pork pieces (cook 3 minutes in batches, then sauté for about 1 minutes to finish cooking)
    - Add the lettuce to a bowl and add vinaigrette to taste.  Toss to coat.
    - Add tomato mixture
    - Add cooked pork