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Epicurious

Grilled Fajita Salad

4.4

(12)

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 1/4 pounds thin-sliced boneless pork loin chops
1 tablespoon chili powder
1 1/3 cups bottled citrus vinaigrette
3 small bell peppers (a mix of green, red, and yellow), quartered lengthwise
1 large onion, cut into 1/4- to 1/2-inch slices
8 cups thinly sliced romaine lettuce
2 cups broken tortilla chips

Preparation

  1. Step 1

    Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette.

    Step 2

    Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette. Grill until cooked through, about 2 minutes per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips.

    Step 3

    Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips.

TagsSaladSouthwesternAmericanPork LoinPorkMeatRomaineLettuceLeafy GreensVegetableBell PepperMainDinnerGluten FreeNut FreeDairy Free30 Minutes or LessGrillingBon Appétit
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