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

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
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

Steven King