Café Rio Salad

From the kitchen of:  Christa Dastrup

INGREDIENTS:

• Flour tortilla

• Mexican Rice

• Black Beans drained and rinsed

• Tomatoes cut up

• Olives sliced

• Canned corn

• Lettuce Cut up

• Salsa

• Sour Cream

• Cheese 

PORK LOIN:

• 1 Boneless pork tenderloin (about 2 lb.)

• 1 ½ c. ketchup

• 8 heaping T. brown sugar

• ½ tsp. cayenne pepper

• 3 T. apple cider vinegar

• 2 t. dry mustard

• ¼ c. Worcestershire sauce

• 2 t. salt

• 6 cloves fresh garlic

PORK LOIN INSTRUCTIONS:

1. Cook in crock pot 6-7 hours on low

2. Shred with fork

CILANTRO DRESSING:

• 1 pkg. ranch Buttermilk Dressing Mix

• 3 Tomatillos cut in half

• 1/2 cup Light Mayo

• 1/2 cup light sour cream

• 1/2 cup milk

• 1 cup fresh cilantro

• 2 cloves garlic (or 1-2 tsp. minced garlic in jar)

• 1/4 tsp. cayenne pepper

CILANTRO DRESSING INSTRUCTIONS:

1. Blend in blender 5-10 minutes

Layer lettuce, spanish rice, beans, tomatoes, corn pork and cheese.  

Add dressing and salsa and sour cream.