Pork Carnita Taco Salad w/Honey Lime Vinaigrette (serves 4)
Honey Lime Vinaigrette dressing:
1/3 cup Olive oil
1 teaspoon Honey
¼ teaspoon salt
¼ teaspoon dried oregano
1/8 teaspoon black pepper
1 clove garlic, minced
1/3 cup lime juice
2 tablespoons apple cider vinegar
For Taco Salad:
Romaine lettuce, chopped
1 15 oz. can black beans, rinsed and drained
2 cups grape tomatoes
1 12 oz. bag frozen corn, thawed
1 avocado, peeled, pitted and diced
1 lime, quartered
½ cup fresh cilantro
1 ½ cups shredded cheddar cheese
Corn chips, optional
2 cups shredded pork Carnita meat (available at Cremer’s)
For dressing: Combine oil, honey, salt, oregano, pepper, garlic, lime juice and apple cider vinegar in a glass jar and whisk until fully combined. Set aside.
This recipe makes 4 servings, so portion out equal amounts of the lettuce, tomatoes, corn, black beans, avocado, cheese and pork onto 8 plates or bowls and garnish with lime quarters, cilantro, corn chips and honey-lime vinaigrette.
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