Latin dishes are a natural with carnitas, but the tender meat is at home in Asian recipes, too. Sambal oelek (ground fresh chile paste) adds a fiery flavor to this tasty salad. To tame the heat, you can try just 1/2 teaspoon in the vinaigrette, or you can leave it out altogether.

Julianna Grimes Bottcher
Recipe by Cooking Light September 2006

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Yield:
4 servings (serving size: about 3 cups)
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Ingredients

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Directions

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  • To prepare vinaigrette, combine first 10 ingredients in a small bowl, stirring well with a whisk.

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  • To prepare salad, combine Beef Carnitas and the remaining ingredients in a large bowl. Drizzle vinaigrette over salad, and toss gently to coat. Serve immediately.

Nutrition Facts

184 calories; calories from fat 33%; fat 6.8g; saturated fat 2.2g; mono fat 2.8g; poly fat 0.8g; protein 17g; carbohydrates 15.1g; fiber 2.5g; cholesterol 48mg; iron 2.9mg; sodium 446mg; calcium 63mg.
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