Southwestern Pork Salad Food

SOUTHWEST SHREDDED PORK SALAD

Southwest Shredded Pork Salad image

This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
12 cups torn mixed salad greens
1 can (15 ounces) black beans, rinsed and drained
2 medium tomatoes, chopped
1 small red onion, chopped
1 cup fresh or frozen corn
1 cup crumbled Cotija or shredded part-skim mozzarella cheese
Salad dressing of your choice

Steps:

Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

SOUTHWESTERN PORK SALAD

Southwestern Pork Salad image

As pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do. -Sue Cunningham, Prospect, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 cups cooked pork loin strips
1 can (16 ounces) kidney beans, rinsed and drained
1 medium onion, chopped
1 large green pepper, chopped
1 large tomato, chopped
1/2 cup sliced ripe olives
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons minced fresh parsley
1 teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt

Steps:

In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally.

Nutrition Facts : Calories 450 calories, Fat 22g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 8g fiber), Protein 29g protein.

SOUTHWESTERN PORK SALAD

Southwestern Pork Salad image

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

Dressing
1/4 cup cider vinegar
2 tablespoons chicken broth
1 1/2 tablespoon sugar
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
Salad
2 cups cubed, cooked pork tenderloin
1 cup canned black beans, rinsed and drained
4 medium green onions (green and white parts), finely chopped
1/2 medium green or red bell pepper, seeded and chopped
1 clove garlic, minced
1 cup cherry tomatoes, quartered
6 medium black olives, sliced
3 cups salad greens
1/4 cup snipped fresh parsley

Steps:

Whisk together the vinegar, broth, sugar, oil, oregano, and mustard in a small bowl. Set aside. In a large bowl, combine the cubed pork, black beans, green onion, bell pepper, and garlic. Pour the dressing mixture over the pork mixture and toss to coat well. Cover the bowl and place in the refrigerator for 30 minutes or up to 2 hours. Just before serving, stir the salad well then stir in the cherry tomatoes and black olives. Divide the salad greens between individual serving bowls. Spoon the pork salad mixture over the lettuce, sprinkle with the fresh parsley, and serve immediately.

Nutrition Facts :

SOUTHWESTERN BBQED PORK (OR CHICKEN) SALAD

Southwestern BBQed Pork (Or Chicken) Salad image

A wonderful, easy and delicious salad made from a leftover butterfly pork chop! You can make it with leftover bbqed chicken, too! Topped off with an easy creamy BBQ Ranch dressing! REALLY good! :)

Provided by Wildflour

Categories Southwestern U.S.

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 bbqed pork chop, sliced thin on the bias
4 -5 large lettuce leaves
1 roma tomato, thinly sliced
thinly sliced cucumber
colby-monterey jack cheese, cubed or julienned
1/2 cup prepared ranch salad dressing
1 -2 tablespoon sweet baby ray's barbecue sauce

Steps:

Place lettuce leaves, overlapping into large, shallow salad bowl.
Place tomatoes and cucumbers around outer edge, overlapping.
Place pork slices, overlapping in center.
Top pork with cubes of co-jack cheese.
Mix ranch and bbq sauce together, adding bbq sauce to taste. (*I only use Sweet Baby Ray's BBQ sauce, it is thick and slightly sweet. I wouldn't really suggest a hot, thin bbq sauce.)It should end up being about the color of thousand island dressing, or slightly darker. Make to your own liking.
Drizzle salad with dressing mix.
This is a meal in itself! :).
*Can sub leftover bbqed chicken, too!

Nutrition Facts : Calories 852.4, Fat 77, SaturatedFat 14.5, Cholesterol 107.5, Sodium 1367.8, Carbohydrate 12.4, Fiber 2.5, Sugar 7.6, Protein 26.3

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