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Mexican Pork Salad
1 pound boneless pork loin -- cut into 3 × 1/2 × 1/4 inch strips
4 cups shredded lettuce
1 medium orange -- peeled, sliced and quartered
1 medium avocado -- peeled, seeded and diced
1 small red onion -- sliced and separated into rings
1 tablespoon oil
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves -- crushed
1/4 teaspoon ground cumin
Place lettuce on serving platter. Arrange orange, avocado and red onion over lettuce. Heat oil in large frying pan; add chili powder, salt, oregano and cumin. Add pork loin strips and stir-fry over medium-high heat 5-7 minutes or until pork is tender. Spoon hot pork strips over lettuce mixture. Serve immediately.
Serving Size : 4
“The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”
Calvin Trillin
In the 16th century, Turkish women could divorce their husbands if the man failed to keep his family's pot filled with coffee.
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