Barbecue Chopped Pork Salad

Barbecue Chopped Pork Salad

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From: Diabetic Living Magazine

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

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 (6 inch) corn tortilla
  • Nonstick cooking spray
  • 2 cups chopped romaine lettuce
  • 3 ounces chopped roasted lean boneless pork
  • ¼ cup frozen fire-roasted whole kernel corn, thawed
  • ¼ cup thinly sliced red onion
  • 1 tablespoon light sour cream
  • 1 tablespoon fat-free milk
  • 1 tablespoon barbeque sauce

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°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.
  2. 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.
  3. 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 information

  • Serving size: 1 serving
  • Per serving: 322 calories; 7 g fat(2 g sat); 5 g fiber; 33 g carbohydrates; 33 g protein; 156 mcg folate; 63 mg cholesterol; 14 g sugars; 8,301 IU vitamin A; 10 mg vitamin C; 98 mg calcium; 2 mg iron; 243 mg sodium; 825 mg potassium
  • Nutrition Bonus: Vitamin A (166% daily value), Folate (39% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 1½ vegetable, 1 starch, ½ other carbohydrate

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