However, if you're partial to salad dressing, there are 30 different salad dressings in the recipe index here. I'd recommend Bacon Chipotle Ranch Dressing, Honey Lime Jalapeno Vinaigrette, Peppery Dill Ranch Dressing, or Pepperoncini Vinaigrette.
This salad is rocking my lunches lately and I am excited to be sharing it with you today. The beauty of this salad is in its versatility. If you don't happen to have Pulled Pork Carnitas in the refrigerator already, this salad works well with almost any meat. I've made versions of this salad with crumbled taco beef, leftover grilled chipotle chicken, and carne asada steak as well.
COOK'S NOTE: I like a mix of crunchy red leaf, green leaf, and butter lettuces for this salad. Choose whichever lettuces you like best. The recipe below is written for a single large serving. Simply multiply as needed for however many servings are needed.
Carnitas Salad Bowl
Yield: 1 large serving
2-3 cups crunchy lettuce, chopped small
1 small tomato, sliced into thin wedges
1/4 avocado, sliced thin
1/8 small red onion, sliced very thin
1/4 cup corn, frozen (thawed), canned (drained)
1/4 cup black beans, rinsed and drained (optional)
1/2 cup pulled pork carnitas
2 tablespoons crumbled cotija cheese, feta, or shredded cheddar cheese
dash of kosher salt
dash of freshly ground black pepper
2-3 lime wedges
1/2 cup corn chips or tortilla strips (optional)
Combine the lettuce, tomato, avocado, onion, corn, beans, and carnitas in a medium-size mixing bowl. Toss to combine and sprinkle with cheese, salt, pepper, and a squeeze of lime. Top with a handful of chips, if desired. Serve immediately. Enjoy!