Tex-Mex Salad

, ,
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 Roasted Peppers
½ cup Honey Lemon Vinaigrette
  1. Prep
    1. Cut the pork into small bite sized pices
      1. Season with spice mix and salt and set aside
    2. Tear romaine into pieces and clean
    3. Skin the orange, section it and cut across the sections to create bite sized pieces. Remove seeds.
    4. Cut radishes into thin slices
    5. Seed tomatoes and dice into ¼ inch pieces
    6. Dice the roasted peppers to a similar size
    7. Mix the black beans, pumpkin seeds, orange, radish, tomato, and roasted peppers with a little salt and let sit
  2. Cook
    1. Char the pork pieces (cook 3 minutes in batches, then sauté for about 1 minutes to finish cooking)
    2. Add the lettuce to a bowl and add vinaigrette to taste. Toss to coat.
    3. Add tomato mixture
    4. Add cooked pork