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
Ingredients
- 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 (optional)
- 1/4 tsp Smoked Paprika
- 1/4 tsp Cumin
- 2 Tbsp Vinegar, red wine
- 3 Tbsp Olive Oil
Instructions
- 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.
Nutrition
Calories: 695kcal | Carbohydrates: 38g | Protein: 59g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 291mg | Potassium: 1505mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5357IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 3mg