1 head Romaine, torn into bite size pieces 1 Tomato, diced 1 Avocado, peeled and sliced 1/2 small can Sliced black olives 1/2 bunch Green onions, chopped 6 Radishes, sliced 1/2 pound Carnitas (see recipe in Meat section) 1/4 cup Salsa verde
Use hot, freshly made carnitas (recipe in Meats section) or heat left-over carnitas in saucepan or microwave until steaming. On the bottom of a large salad bowl, layer carnitas, olives, green onions, radishes and tomatoes. Add avocado, salsa verde and lettuce as top layer. In small bowl mix together sour cream sauce, lime juice, olive oil, garlic powder, basil, salt and pepper. Place the fried tortilla strips on top of the salad. Pour dressing over all, toss gently and serve immediately.