Name: Grilled Fajita Salad
Yield: Makes 4 servings
Ingredients: 1 1/4 pounds thin-sliced boneless pork loin chops; 1 tablespoon chili powder; 1 1/3 cups bottled citrus vinaigrette; 3 small bell peppers (a mix of green, red, and yellow), quartered lengthwise; 1 large onion, cut into 1/4- to 1/2-inch slices; 8 cups thinly sliced romaine lettuce; 2 cups broken tortilla chips

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

Recipe information

Yield
Makes 4 servings

Ingredients

1 1/4 pounds thin-sliced boneless pork loin chops

1 tablespoon chili powder

1 1/3 cups bottled citrus vinaigrette

3 small bell peppers (a mix of green, red, and yellow), quartered lengthwise

1 large onion, cut into 1/4- to 1/2-inch slices

8 cups thinly sliced romaine lettuce

2 cups broken tortilla chips

Preparation

Step 1
Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette.
Step 2
Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette. Grill until cooked through, about 2 minutes per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips.
Step 3
Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips.

TagsSalad Southwestern American Pork Loin Pork Meat Romaine Lettuce Leafy Greens Vegetable Bell Pepper Main Dinner Gluten Free Nut Free Dairy Free 30 Minutes or Less Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes