Make these barbeque-flavored pork salad components the night before and assemble for an easy lunch the next day.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
8 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Cut tortilla into strips and spread on a baking sheet. Coat with cooking spray. Bake 5 to 7 minutes or until brown and crisp; cool. Place in an airtight container.

  • In a medium container combine lettuce, meat, corn and onion. Cover and chill overnight. In a small container combine the remaining ingredients. Cover and chill.

  • To tote, pack containers in an insulated bag with ice packs. To serve, add sour cream mixture to lettuce mixture; toss to coat. Top with tortilla strips.

Nutrition Facts

322 calories; protein 32.8g 66% DV; carbohydrates 33.5g 11% DV; dietary fiber 5.5g 22% DV; sugars 13.5g; fat 6.7g 10% DV; saturated fat 2.4g 12% DV; cholesterol 63.1mg 21% DV; vitamin a iu 8301IU 166% DV; vitamin c 10.4mg 17% DV; folate 156mcg 39% DV; calcium 97.7mg 10% DV; iron 2.3mg 13% DV; magnesium 55.3mg 20% DV; potassium 824.9mg 23% DV; sodium 243mg 10% DV.