Carnitas Taco Salad
Carnitas Taco Salad is a Monday-friendly solution to a Saturday-worthy taco craving. Pack the salads with any vegetables you like and finish them with crispy slow cooker carnitas pork and crumbled tortilla chips.
Servings: 4 servings
- 8 oz Romaine Lettuce, chopped
- ~4 cups Slow Cooker Crispy Pork (recipe here)
- 1 Avocado, sliced
- 1 cup Cherry Tomatoes, chopped
- 1/4 Red onion, thinly sliced
- 1 cup Corn, frozen or fresh
- 4 oz Tortilla Chips
Southwestern Honey Mustard Vinaigrette
- 2 tsp Dijon Mustard
- 2 tsp Honey
- 1/2 tsp Hot sauce (opt)
- 1/4 tsp Smoked Paprika
- 1/4 tsp Cumin
- 2 Tbsp Vinegar, red wine
- 3 Tbsp Olive Oil
Make vinaigrette. Whisk together mustard, honey, hot sauce (if you want a little spice), paprika, cumin and vinegar. Add olive oil, while whisking.
Assemble salads by forming a bed of lettuce. Top with avocado, cherry tomatoes, onions and corn (defrost if using frozen). Crumble tortilla chips over top and add dressing. Toss lightly just before serving.