This hearty main-dish salad satisfies with flavors from the Southwest. Seasoned stir-fried pork tenderloin joins avocado, bell pepper, tomatoes and beans for a colorful quilt atop a bed of chopped romaine. Serve hot corn muffins to complete the menu.

Mexican-Style Cobb Salad

1 whole pork tenderloin, about 1 pound, cut into 1/2-inch cubes or sliced
1 teaspoon olive oil
6 cups chopped romaine lettuce
1   14 1/2-ounce can dark red kidney beans, rinsed and drained
1 yellow bell pepper, seeded, cut into 3-inch strips
2 tomatoes, cored and chopped
1 ripe avocado, seeded, peeled and chopped
1 cup plain low-fat yogurt
1/3 cup chopped cilantro
1 3-ounce can chopped green chilies, drained
3 tablespoons lime juice
1/2 teaspoon grated lime peel
1/4 teaspoon onion powder
Salt and pepper, to taste

Heat oil in large nonstick skillet over medium-high heat. Cook pork cubes 4 to 5 minutes, stirring frequently, until nicely browned. Remove from skillet and let cool.

For dressing, in small bowl stir together yogurt, cilantro, chilies, 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.

Makes 4 servings.

Nutritional information per serving: 383 calories; 14 g fat (3 g saturated); 36 g protein; 288 mg sodium; 67 mg cholesterol; 34 g carbohydrates; 12 g fiber.

Recipe from: National Pork Board; www.theotherwhitemeat.com