Saturday, May 21, 2011

Cafe Rio Salad

I know there are a lot of variations on this recipe out there, but I LOVE, LOVE, LOVE this one. Even though it requires a lot of ingredients, it really is pretty easy to make. If you have leftover meat, you can use the same ingredients and make burritos that are fantastic as well. Yummy! We just had this, but I forgot to snap a picture...if you have been to Cafe Rio or Costa Vida, just picture their yummy salads. :-)

(Recipe courtesy Nicole Steiner)

Cafe Rio Pork
Place 3 lbs pork roast in crock pot with 1 1/2 cans of Coca-Cola Classic mixed with 1 cup of brown sugar. Cook on high. Heat overnight or for about 8 hours until tender. Shred with two forks. Season with 1 tsp. garlic salt, 1/4 c. barbecue sauce, and 3/4 cup ketchup.
Creamy Cilantro Salad Dressing

3 fresh tomatillos cut into quarters
1 pkg Ranch Buttermilk dressing mix
1 cup mayonnaise*
1/3-1/2 cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
1/4 tsp. crushed cayenne pepper

Combine all ingredients in a blender and refrigerate at least one hour. (*For a thicker dressing, reduce mayonnaise to 1/3 cup and add 1/2 cup sour cream to the mixture.)

Note: dressing is best if used in the first few days after making it.
Other ingredients (in order of how to assemble it.) You can leave out anything you may not like (or have on hand.)

8 flour tortillas
2 cups cooked Spanish rice
2 cups cooked black or pinto beans
Shredded pork
2 heads Romaine lettuce (or you can buy 2 bags of Sweet Baby Greens)
Pico de Gallo
Lime Wedges
Corn tortilla strips
Creamy tomatillo dressing

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