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

Diabetic Living Magazine


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; 6.7 g total fat; 2.4 g saturated fat; 63 mg cholesterol; 243 mg sodium. 825 mg potassium; 33.5 g carbohydrates; 5.5 g fiber; 14 g sugar; 32.8 g protein; 8301 IU vitamin a iu; 10 mg vitamin c; 156 mcg folate; 98 mg calcium; 2 mg iron; 55 mg magnesium;