1 lb. of leftover grilled boneless pork – sliced into thin strips
Head of Romaine lettuce – cleaned and left whole
1 red onion – sliced thin
3 stalks of celery – sliced thin with leaves
1 grilled jalapeño – sliced with seeds
Marinated sweet red peppers – sliced - with a little juice
Dashes of red pepper flakes
¼ tsp. of salt
Dashes of black pepper
Zest of 1 lime
Slice the pork into thin strips and place in a bowl.
Add the sliced onion, celery, grilled jalapeño, sweet marinated peppers, lime zest and seasonings and toss.
You may adjust this marinade to the amount of salad you are making.
1 tablespoon of sugar
½ tsp. of salt
Juice of 2 limes
½ cup of red wine vinegar
Prepare the marinade, pour over the pork and toss.
Place in the refrigerator while preparing the Romaine leaves.
Drizzle each leaf with a preparation of 1 tsp. of sugar and ¼ tsp. of salt and 3 tablespoons of vinegar and stir.
Plate the leaves and top with the pork salad. You may crumble feta, gorgonzola or your favorite choice of cheese on top.
This is a cool and refreshing lunch or dinner.