Southwestern Salad with Leftover Pork
with avocados / carrots / bell peppers
We're taking leftover pork from earlier in the week and giving it a totally new flavor profile in this Southwestern salad with carrots, avocados and Latin-spiced vinaigrette.
Dependency
Tags
Proteins
Cuisines
Ingredients
Latin-Spiced Vinaigrette:
- Honey - 1 Tbsp
- Paprika - 1/2 tsp
- Cumin - 1/2 tsp
- Vinegar, sherry - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
Southwestern Salad with Leftover Pork:
- Bell peppers, any color - 1 , diced
- Carrots - 8 oz , chopped
- Lettuce, romaine hearts - 2 , chopped
- Jalapenos (opt) - 1 , thinly sliced
- Cilantro - 1/4 cup , leaves torn
- Avocados - 1 , sliced
- Asian pork (leftover from Wed) - ~3 cups
- Latin-Spiced Vinaigrette (ingredients listed separately) - 3 Tbsp + 3 Tbsp
Prep
- Bell peppers / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make Latin-spiced vinaigrette - Combine honey, paprika and cumin. Whisk in sherry vinegar, mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
- Lettuce / Jalapenos / Cilantro / Avocados - Prep as directed.
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Make
- Toss leftover pork with half the vinaigrette (reserve the other half). Heat pork in a skillet with some oil or in the microwave.
- Assemble salads by topping lettuce with bell peppers, carrots, jalapenos, avocados and cilantro leaves. Toss with remaining half of vinaigrette until salads are dressed to your liking. Top with pork. Enjoy!
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