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Taco Chip Salad

lettuce, red leaf, green leaf, buttercrunch, iceberg, spinach, red
cabbage (sliced very thin)
bite size pieces cauliflower, zucchini, mushrooms, avacado, tomato,
sweet pepper (use as much as you want - and only the ones you would like)

1 to 1 1/2 lbs lean pork, cut into 1/2" cubes
3-4 cloves garlic
garlic salt to taste
1/2 a large bag nacho cheese taco chips or restaurant style thin corn chips
sliced black olives
shredded yellow cheese such as longhorn or a mild cheddar

1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar or cidar vinegar
fresh grated black pepper
garlic salt to taste
pinch of crushed red pepper

Core and wash the different lettuces, tear the leaves into 2" pieces
Wash and cut the veggies into bit size pieces.

In a large bowl mix together the lettuces, veggies and sliced
olived. Set aside.

Put the pork cubes in a heavy pot, add the garlic salt and cut up
the garlic and also add it to th pork. Bring to medium high heat
and brown well. Add garlic salt to your taste. We happen to like
a lot of it on the pork so I don't really add much, about 1/4
tsp, to the dressing. Drain the grease from the pork then add it
to the bowl of lettuces.

Crush the chips into smaller pieces, but not real small and
powdery, about 1-2" pieces. Add about 1/2 cup of the chips to the
salad.

Pour the dressing over the salad and mix well. This salad is best
mixed with your hands, that way all the lettuces get coated well.
BTW, you can use your favorite Italian dressing instead of the
vinegar and oil, it comes out quite well.

After mixing, cover the salad with more crushed chips and also the
cheese. You can also add a well drained can of kidney beans to
the salad.

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