Ingredients:
2/3 Cup Oil
2/3 Cup Vinegar Dressing
1/3 cup Salsa
3 Cups Cooked Pork, Sliced
1 Head Green Leaf Lettuce, Torn Into Pieces
2 Tomatoes, Wedged
1 Cup Shredded Red Cabbage
2 Clove Garlic, Minced
1/2 Cup Garbanzo Beans
1 Small Onion, Sliced
15 Pimiento Stuffed Green olives, Sliced
1 Tablespoon Butter Or Margarine
Crumbled Queso Fresco
Information:
Serving Size 6
363 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
In a small bowl combine the dressing and salsa. Place the onions in a saucepan with one tablespoon butter and caramelize the onions for 10 minutes on medium high heat. Set aside. Place the meat in a medium bowl and pour marinate over the meat, place that in the refrigerator for several hours or over night. In a large mixing bowl mix the lettuce, tomatoes, cabbage, olives and garbanzo beans. Add the meat and dressing and toss. Serve with sauteed Onions and crumbled Queso fresco cheese. Serve with corn chips on the side. Makes a great summer dinner or lunch.
