Tuesday, July 6, 2010

Mexican Pork Salad

I love when I can take a bunch of leftover bits of nothing and turn them into something wonderful. This one was so good, I may have to conjure up a bunch of leftovers, just so I can make it again.

1/2 lb Pork, cooked & shredded (left over Herbed Pork Roast)
1/2 c Water
2 c White rice, cooked and cooled (left over from stir fry)
1/2 c Bell Peppers, chopped & grilled (left over from kabobs)
1/4 c Tomato, diced
2 c Lettuce, chopped
1/2 c Salsa
1/2 c Sour Cream (or tofu sour cream)
2 T + 1 tsp Taco seasoning, divided

In a saute pan, add pork, water and 2 T of taco seasoning. Bring to a boil and stir occasionally until most of the water has evaporated. Stir in rice and peppers and heat thoroughly.

In a small bowl, wisk together salsa, sour cream, and 1 tsp of seasoning. Toss together all ingredients and serve. It makes for a great zesty salad.

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