34 Culinary Creations LIGHT & LIVELY MOJITO SALAD From The Racciatti Kitchen INGREDIENTS • 16 oz of Schneiders Slow Roasted Pulled Pork, thawed • 1 green onion, chopped • Juice of ½ lime • Zest of whole lime • ¼ cup mint leaves, chopped • ¼ cup rum • 2 Tbsp cilantro, chopped • 2 Tbsp olive oil • 1 Tbsp honey • 4 Stone ground tortilla wraps • 4 cups lettuce or spinach • 4 Tbsp sliced black olives • 4 Tbsp red onion, sliced super thin • 4 Tbsp canned corn • 4 Tbsp pico de gallo • 4 Tbsp sour cream DIRECTIONS 1. Mix rum, lime juice, honey and oil. Whisk until smooth 2. Add mint, cilantro, green onion. Stir until combined 3. Heat pulled pork until just warmed up in the microwave. Approx 2 minutes. 4. Stir pulled pork and heat longer if not quite heated through 5. Toss pulled pork into the lime mixture. Mix gently until combined. 6. Assemble salads as follows for each plate: 1 cup of lettuce, 4 oz (or ¼) of the mojito pulled pork mixture. Sprinkle 1 Tbsp each of olives, corn and red onion over top, I Tbsp pico de gallo and sour cream on the side. 7. To make the taco shell: (Optional if restricting carbs) Brush tortilla lightly with oil. Mold over a small bowl that is inverted. Bake at 400 for 2 minutes.