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Acapulco Pork Salad
Salad Recipes from AlansKitchen.comMakes 4 to 6 servings

Prep Time: 10 minutes
Marinade Time: 30 min.
Cook Time: 12 minutes


  • 1 - can (14-1/2 ounces) diced tomatoes

  • 3 - Tablespoon salsa

  • 1/4 - cup red wine vinegar

  • 1 - pound boneless pork chops, thinly sliced

  • 3 - Tablespoon olive oil

  • 1 - onion, thinly sliced

  • 1 - clove garlic, minced

  • 6 - cup loosely packed torn lettuce

  • Avocado (garnish)

  • Cilantro sprigs (garnish)

  • Lime wedges (garnish)


  1. You want to drain the tomatoes and reserving 1/3-cup liquid. 

  2. Add salsa and red wine vinegar to reserved liquid. 

  3. Pour 1/3 cup over meat and marinate 30 minutes. 

  4. Drain meat.

  5. In skillet over high heat, add 1-tablespoon oil and heat. 

  6. Add pork and brown. 

  7. Next, stir in onion and garlic. 

  8. Cook until meat is done and onion is soft. 

  9. Stir remaining 2 tablespoons oil into reserved salsa mixture.

  10. Toss warm meat mixture with lettuce, tomatoes, and reserved salsa dressing. 

  11. Season to taste with salt and pepper. 

  12. Garnish with avocado, cilantro and lime wedges, if desired.

Picnicking & Tailgating

Cover the salad and keep chilled until you are ready to picnic or tailgate. Store additional dressing in a jar with a tight fitting lid to pass separately.

Place the chilled salad in a plastic container and place in your ice chest for storage until getting to the picnic.

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