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Pork Fajita Salad Recipe

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This recipe for Pork Fajita Salad is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive or vegetable oil
2 tbsp. lime juice
1 tsp. dried oregano
1 tsp. chili powder
4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds)
2-1/4 cups chicken broth
1 cup uncooked brown rice
1/4 tsp. turmeric
2 ripe avocados, peeled
1 tbsp. lemon juice
1 medium tomato, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp. minced fresh cilantro or parsley
1 tbsp. finely chopped onion
1 head iceberg lettuce, shredded
1 can (15 oz) black beans rinsed and drained
1 c. (4 oz.) shredded sharp cheddar cheese
1 jar (11 oz.) salza
2 cups (16 oz.) sour cream
Sliced ripe olives and green onions.

Directions:
Directions:
In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate overnight, turning occasionally. Drain, discarding marinade. In a saucepan, bring broth to a boil; stir in rice and turmeric. Return to a boil. Reduce heat; cover and simmer for 45 minutes or until rice is tender. Cool. Grill chops, uncovered, over medium heat for 12-14 minutes or until meat juices run clear, turning once. Thinly slice pork; set aside. Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer the lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine the rice and sour cream; spread over the salsa. Garnish with olives and green onions. NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Number Of Servings:
Number Of Servings:
6

 

 

 

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