Layered Pork Fajita Salad

Pork
Layered Pork Fajita Salad
0
14
280
30

Ingredients

1 1/2 pounds pork loin chops (about 6)
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 head iceberg lettuce (shredded)
15 ounces black beans (drained)
4 ounces sharp cheddar cheese (grated)
corn tortilla chips
8 ounces salsa (mild, medium or hot)
16 ounces sour cream (2 cups)
3 cups cooked white rice
2 1/4 ounces sliced black olives (drained)
2 green onions (thinly sliced)

Directions

1Place pork chops in a self-sealing plastic bag and add the olive oil, lime juice and seasonings. Let marinate overnight in the refrigerator. Remove chops from marinade; pat dry and grill or broil about 8-9 minutes total, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Set aside to cool. Cut into 1/2-inch cubes
2Assemble salad up to an hour before serving: In a 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, Cheddar cheese, pork pieces and guacamole. Spread 1 cup of the salsa over the top. Mix the sour cream and rice together and spread over the top of the salad, covering completely. Put the remaining salsa in the middle of the sour cream layer. Garnish the salad with the olives and green onions. Serve tortilla chips on the side.
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NutritionView more

280Calories
Sodium22%DV530mg
Fat29%DV19g
Protein35%DV18g
Carbs4%DV12g
Fiber16%DV4g

PER SERVING *

Calories280Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat8g40%
Trans Fat
Cholesterol55mg18%
Sodium530mg22%
Potassium560mg16%
Protein18g35%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.