Southwest Entree Salad
A blend of mixed spring greens decorated with small "dots" of seasoned refried beans, topped with slices of roasted pork tenderloin, then drizzled with honey-lime dressing.
Serving size: 1 salad
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Santiago® Refried Beans | 1 1/2 bag | Cover refried beans with boiling water. Cover and hold 25 minutes. |
| Water, boiling | 3 qt. | |
| Jicama, peeled, cut into matchstick-size pieces | 1 lb. | Gently stir next 3 ingredients into beans. Keep warm until ready to serve. |
| Red bell pepper, diced | 2 cup | |
| Cumin, ground | 2 tbsp. | |
| Red pepper, ground | 1 tsp. | Combine next 3 ingredients. |
| Lime juice | 2 1/2 cup | |
| Honey | 3/4 cup | |
| Vegetable oil | 3 cup | Gradually beat in oil. Add salt to taste; reserve. |
| Salt | ||
| Spring greens, mixed | 12 lb. | Arrange about 2 cups greens on each serving plate. Surround greens with small "dots" of seasoned refried beans. Top each serving with 3 to 5 thin slices of pork tenderloin. Drizzle entire salad with honey-lime dressing. |
| Pork tenderloin, roasted, thinly sliced | 6 lb. | |