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Pork Olé Salad with Roasted Pumpkin Seed Dressing
Source: dLife

Pork with pepper, tomato, mango, and roasted pumpkin seeds, topped with a spicy sour cream dressing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 244.4
Total Carbs 11.4 g
Dietary Fiber 1.9 g
Sugars 5.7 g
Total Fat 9.0 g
Saturated Fat 2.6 g
Unsaturated Fat 1.0 g
Potassium 645.8 mg
Protein 29.0 g
Sodium 114.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Fruits , 3 Meat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Pork Salad
1 each  head Boston lettuce
0 1/2 cup  Mango, fresh, slices
1 1/2 lb  pork tenderloin
0 1/2 cup  canned sweet yellow corn, drained
1 cup  chopped red bell peppers
0 1/2 cup  fresh chopped red onion
0 1/2 cup  sliced jicama
0 1/2 cup  chopped tomato

Roasted Pumpkin Seed Dressing
6 tbsp  fresh lime juice
2 tbsp  orange juice
2 tsp  olive oil
2 tbsp  sour cream
2 tsp  fresh cilantro
1 tsp  chili powder
2 tbsp  pumpkin seeds
  1. In salad bowl, mix roasted pork, corn, red peppers, red onion, jicama, tomato, and mango.
  2. In small sauté pan, heat pumpkin seeds on medium until light brown. Remove from heat.
  3. In blender or food processor, combine toasted pumpkin seeds, lime juice, orange juice, and olive oil. Process for 30 seconds.
  4. Transfer seeds and juice mixture to small bowl. Fold in sour cream, cilantro, and chili powder.
  5. Toss dressing with pork and vegetables. Serve on portion of lettuce.

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