Cuban Chopped Salad

Cuban Chopped Salad

Makes 4 servings

Mojo Pork

1/2 cup extra-virgin olive oil

1/2 cup freshly-squeezed orange juice

1/4 cup freshly-squeezed lime juice

2 tablespoons freshly-squeezed lemon juice

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh mint

3 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon coarse-ground black pepper

1 (1-pound) pork tenderloin


1 head romaine lettuce, chopped

1 head Bibb lettuce, chopped

1 pint grape tomatoes, quartered

8 ounces pork tenderloin, diced

8 ounces deli ham, diced

6 ounces Swiss cheese, diced

1 cup chopped dill pickle spears

1 cup canned black beans, drained and rinsed

1/2 cup diced red onions

1 avocado, pitted and diced

2 cups croutons


1/2 cup grated Parmesan cheese

6 tablespoons light olive oil

1/4 cup white wine vinegar

1 teaspoon finely chopped garlic

1 teaspoon Dijon mustard

Kosher salt

Coarse-ground black pepper

Whisk the olive oil, orange, lime and lemon juices in a large mixing bowl. Stir in the cilantro, oregano, mint, garlic, salt, cumin and pepper. Add the pork tenderloin, turning to coat in marinade. Transfer the pork to large zip-top bag and pour in the marinade. Coat the meat again with the marinade. Place the bag in a baking dish and refrigerate for at least 4 hours or up to overnight, turning occasionally.

Preheat the oven to 375 degrees F.

Remove the tenderloin from the marinade and place on a foil-lined baking sheet, Discard the marinade. Roast the tenderloin until an instant read thermometer inserted into the center registers 140 degrees F, about 30 minutes. Transfer the tenderloin to a cutting board and cover with foil. Allow the meat to rest for 10 minutes before cutting in half. Reserve 1 half for another use.

Combine Parmesan, oil, vinegar, garlic, and mustard in a blender until smooth. Season, to taste, with salt and pepper.

In a large bowl, toss lettuces, tomatoes, pork, ham, cheese, pickles, beans onions, avocado and croutons until combined. Season with salt and pepper. Drizzle 1/2 the vinaigrette over the salad and toss to coat. Add more vinaigrette if necessary, and serve.


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