Weeknight Recipe: Layered Salad With Mexican Flavors

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The Dressing

6 tablespoons red wine vinegar

2 1/4 teaspoons ground cumin

1 1/4 teaspoons dried oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper, or to taste

1/2 cup + 2 tablespoons olive oil

The Salad

1 head (about 1 3/4 pounds) iceberg lettuce, finely shredded (about 10 cups)

1 good-sized bunch cilantro, leaves and tender stems only

1 large bunch scallions (including green tops), thinly sliced

12 ounces (about 3 cups) shredded sharp cheddar cheese

1 can (2.25 ounces) sliced black olives, drained

4 cups diced pork (from Master Recipe)

4 Roma tomatoes, thinly sliced


Sour cream

Tortilla chips

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