1/2 Tbsp(s)
2 medium(s)
1/4 cup(s) sliced
20 small(s)
16 ounce(s)
6 cup(s) shredded
1/4 small(s)
2 Tbsp(s)
402 g
26 g
60 g
282 g
17.5 g
26 g
Heat a safe nonstick skillet over medium-high heat. Add the lard. When melted, add the cooked pork in a single layer to reheat and crisp.
Remove from heat and cover to keep warm.
Meanwhile, prepare the salad. Divide romaine among plates and top with red onion, avocado, olives and jalapenos, leaving room in the center for the meat.
Scoop out the pork and place a mound in the center of each salad.
Drizzle with Cumin-Lime Vinaigrette or Cilantro Vinaigrette.
0 Servings Fruits / 3.2 Servings Vegetables
Calories: 421.1
Omega-6 / Omega-3 ratio: 11 : 1
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