Texas Mix with Pork and Poblanos
A salad that will wow the tastebuds. Spicy, grilled pork strips are combined with a colorful mix of salad ingredients and a citrus vinaigrette.
1⁄4 cup orange juice
1⁄4 cup lime juice
2 tbsp. lemon juice
1⁄4 cup ancho chile powder
2 tbsp. paprika
1 tsp. cayenne
1⁄4 cup olive oil
Salt and pepper
4 loin pork chops, 1-in. thick
12 cups mixed lettuces, such as radicchio, romaine, chicory, and endive
4 large red potatoes, cut into wedges and roasted
3⁄4 cup goat cheese, crumbled
1 cup Honey-Dijon vinaigrette
3 red peppers, roasted and chopped
4 poblano peppers, roasted and chopped
1 cup corn kernels, roasted
- Pour all but 1⁄4 cup marinade over pork, cover, and refrigerate overnight.
- Remove chops from marinade and grill or broil for 5 min. on each side, brushing with reserved marinade until brown. Slice meat into strips; set aside.
- In a large bowl, combine lettuces, potatoes, goat cheese, and pork and mix in vinaigrette.
Divide salad into 8 equal portions and top with red peppers, poblanos, and corn.