Southwestern Pork Salad
Using canned meat is a quick way to get a meal on the table. This warm salad is a variation of a taco salad, great for lunch or dinner, and can be customized to your preferences.
Print Recipe
Serves6 (1 1/4 cups each)
SWAP ScoreWhat's this?
Ingredients
- nonstick cooking spray
- 1/2 cup onion, chopped
- 12 ounces pork, canned, drained
- 1 tablespoon chili powder
- 1 cup reduced sodium canned kidney beans, drained and rinsed
- 1 cup reduced sodium diced tomatoes, canned, drained
- 2 teaspoons oregano, dried (optional)
- 1/2 teaspoon cumin, ground (optional)
- 3 cups lettuce, chopped
- 1/2 cup cheddar cheese, low-fat, shredded
Directions
- In a large skillet coated with nonstick cooking spray, cook the onion and pork over medium high until the onion is soft, about 7-9 minutes.
- Stir in chili powder, beans, tomatoes, oregano, and cumin. Mix and cook for 1 minute.
- Arrange lettuce onto a serving plate or in individual bowls. Top lettuce with pork mixture and sprinkle with cheese.
Recipe Tips
Try adding diced onion and canned corn for more texture!
Substitute canned chicken, tuna, or salmon for pork.
Top with salsa and sour cream or plain yogurt.
Nutrition Facts
Southwestern Pork Salad
Amount Per Serving (1 1/4 cups eachg)
Calories 214
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg
17%
Sodium 285mg
12%
Potassium 519mg
15%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
16%
Sugars 2g
Protein 21g
42%
Vitamin A
53%
Vitamin C
12%
Vitamin D0%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe