Tijuana Tenderloin Salad

Ingredient ULF # Portion
Mann Roma Crunch 133937 1 each
Marie’s Avocado Poblano Dressing 274340 2 oz.
Rancher’s Legacy Tenderloin Tips 502255 4 oz.
Sugar Foods Tortilla Strips 202990 0.5 oz.
Whole Kernel Corn 185208 1 oz.
Bush’s Best Black Bean 182020 1 oz.
Bix Produce Pico de Gallo 140075 3 oz.
ULF Southwest Seasoning 299618 1 tsp.
Corto Olive Oil 267790 1 oz.
Salt and Pepper

Season tenderloin tips with southwest seasoning and salt, sear in saute pan. Combine pico de gallo with corn and black beans, set aside. Cut Roma Crunch head in half, brush with olive oil, season with salt and pepper on both sides and grill until lettuce is tender. On plate, arrange the lettuces decoratively and top with the pico de gallo mixture, beef tenderloin pieces, avocado poblano dressing and tortilla strips.
Serve immediately.