Fajita-Nacho-Salad-with-Baby-Spinach

Fajita Nacho Salad with Baby Spinach

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  • 3 to 4
  • 20 Min.

Ingredients

  • 12 oz. pork tenderloin or beef sirloin, cut into bite-sized strips
  • 3/4 to 1 cup salsa, divided
  • 1 cup sliced red onion
  • 1 cup julienne-sliced red or yellow bell pepper
  • 1 pkg. (6 oz.) DOLE® Baby Spinach Salad
  • 1 cup shredded Cheddar cheese
  • Blue corn chips, or corn tortilla chips
  • Avocado slices (garnish)

Directions

  • Cook pork in 2 tablespoons salsa in non-stick skillet for 3 minutes, or until meat is no longer pink.
  • Remove from skillet; drain well.
  • Add more salsa, if necessary; stir-fry onions and bell peppers for 3 minutes; remove from heat and drain.
  • Toss together salad blend, pork, vegetables, cheese, and remaining salsa, in bowl.
  • Arrange layer of blue corn chips on serving platter.
  • Spoon salad over chips.
  • Garnish with avocado slices, if desired.