Mexican-Style Cobb Salad

• 1 pork tenderloin about 1 pound, cut into 1/2-inch cubes or sliced
• 1 teaspoon olive oil
• 6 cups romaine lettuce chopped
• 14 1/2 ounces red kidney beans, rinsed and drained
• 1 yellow bell pepper seeded, cut into 3-inch strips
• 2 tomatoes cored and chopped
• 1 avocado ripe, seeded, peeled and chopped
• 1 cup plain yogurt
• 1/3 cup cilantro chopped
• 3 ounces green chiles chopped, drained
• 3 tablespoons lime juice
• 1/2 teaspoon lime peel grated
• 1/4 teaspoon onion powder
• salt
• pepper

1. Heat oil in large nonstick skillet over medium-high heat. Cook pork cubes 4-5 minutes, stirring frequently, until nicely browned. Remove from skillet and let cool. For dressing, in small bowl stir together yogurt, cilantro, chiles, lime juice, lime peel, onion powder, salt and pepper. Arrange lettuce on large platter. Spoon cooked pork, kidney beans, pepper strips, tomatoes and avocado in parallel rows over lettuce. Serve dressing alongside.

pork tenderloin, olive oil, romaine lettuce, red kidney beans, yellow bell pepper, tomatoes, avocado, plain yogurt, cilantro, green chiles, lime juice, lime, onion powder, salt, pepper

Taken from www.yummly.com/recipe/Mexican-Style-Cobb-Salad-2248455 (may not work)