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Stir-Fried Southwestern Pork Salad
Source: Pork.org

A Mexican-inspired salad topped with stir-fried pork and a tasty dressing.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 295.6
Total Carbs 21.8 g
Dietary Fiber 6.8 g
Sugars 4.5 g
Total Fat 15.6 g
Saturated Fat 4.1 g
Unsaturated Fat 1.5 g
Potassium 845.1 mg
Protein 21.8 g
Sodium 602.2 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables , 2 1/2 Meat , 1 Starch
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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3 each  boneless pork chops
2 tbsp  olive oil
2 tbsp  white wine vinegar
0 1/2 oz  honey
1 tbsp  fresh lime juice
0 1/2 tsp  lemon pepper seasoning
0 1/4 tsp  hot red pepper flakes
1 pinch  salt
3 cup  fresh chopped spinach
3 cup  Lettuce, iceberg
15 oz  low sodium canned black beans
8 oz  fresh plum tomatoes
8 oz  yellow bell pepper strips
2 tbsp  fresh chopped red onion
0 1/2 tsp  olive oil
1 cup  Sour Cream
10 each  Chips, tortilla
  1. To make dressing, in a small bowl combine 2 tablespoons olive oil, vinegar, honey, lime juice, lemon pepper, crushed red pepper, and salt.
  2. In a large bowl toss together spinach, lettuce, beans, tomatoes, pepper strips, and onion. Set aside.
  3. In a nonstick skillet heat 1/2 teaspoon olive oil over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until cooked through. Remove from heat. Pour dressing over pork; toss to coat. Add to spinach mixture; toss lightly to coat. Serve salad on individual plates.
  4. If desired, top with sour cream and serve with tortilla chips.

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