* Exported from MasterCook *

                           Pork Fajita Salad

Recipe By     : Mona
Serving Size  : 6     Preparation Time :0:00
Categories    : Cheese                          Meat
               Rice                            Salad
               Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4           cup  olive oil
 2        tablespoons  lime juice
 1           teaspoon  oregano
 1           teaspoon  chili powder
 4                     boneless pork top loin chops -- 1" thick
 2 1/4           cups  chicken broth
 1                cup  long-grain white rice -- uncooked
 2                     avocados -- peeled
 1         tablespoon  lemon juice
 1             medium  tomato -- seeded and chopped
 1                     jalapeno pepper -- seeded and chopped *
 2        tablespoons  fresh cilantro
 1         tablespoon  onion -- finely chopped
 1               head  iceberg lettuce -- shredded
 15            ounces  black beans -- canned -- rinsed
                       and drained
 1                cup  sharp cheddar cheese -- shredded
 11            ounces  salsa
 2               cups  sour cream
                       sliced ripe olives and green onions

In a large, resealable plastic bag, combine the first four ingredients.
Add
pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight,
turning occasionally. Drain, discarding marinade. Grill chops, uncovered,
over medium heat for 12-14 minutes or until juices run clear, turning
once.
Thinly slice pork; set aside

In a saucepan, bring broth to a boil; stir in rice. Return broth to a
boil.
Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Cool.

Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the
tomato, jalapeno, cilantro and onion.

In a 5 quart glass salad bowl, layer lettuce, beans, cheese, pork and
guacamole. Spread with salsa. Combine rice and sour cream; spread over
salsa. Garnish with olives and green onions.

*When Cutting or seeding hot peppers, use rubber or plastic gloves to
protect your hands. Avoid touching your face.

Source:
 "Heather Nandell"

                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 919 Calories; 47g Fat (45.2%
calories from fat); 43g Protein; 85g Carbohydrate; 16g Dietary Fiber; 88mg
Cholesterol; 724mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 8 Fat.

NOTES : Can use fresh parsley instead of cilantro.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0