Mexican Salad Bowl

With the meat prepared the day before from the slow cooker pulled pork tacos, this recipe comes together quickly for a stress-free meal.

Pork ribs
 

Cut: Pork Shoulder

Prep Time: 15 minutes

Cook Time: 20 minutes
Number of Servings: 6

 

Ingredient

Dressing:

  • 1/2 cup (125 mL) canola oil

  • 1/4 cup (60 mL) freshly squeezed lime juice

  • 1 tsp (5 mL) finely grated lime zest

  • 2 garlic clove, minced

  • 1 tsp (5 mL) Dijon mustard

  • 1/4 tsp (1 mL) chili powder

  • 1/2 tsp (2 mL) sea salt

  • 1/4 tsp (1 mL) freshly ground black pepper

Salad:

  • 2 cups (500 mL) cooked white rice

  • 1 can (12 oz/341 mL) corn kernels, drained and rinsed

  • 2 cups (500 mL) cherry tomato, halved

  • 1 can (19 oz/540 mL) black beans, rinsed and drained

  • 6 cups (1.5 L) leaf lettuce, shredded

  • Reserved Slow Cooker Pulled Pork Tacos

  • 3 limes, quartered

  • 3 avocado, peeled, pitted, halved and sliced

Directions:

  1. Cook rice according to package directions.

  2. For dressing: Add ingredients to a mason jar and shake well until blended. Leave in the refrigerator until ready to use.

  3. To assemble salad: In six bowls, arrange rice, corn, tomato, black beans, leaf lettuce and reserve slow cooker pulled pork in sections. Drizzle with dressing and serve.

Nutritional Analysis:

 

YIELD:

6 servings.
 

SERVING SIZE:

Per 2 1/4 cups (560 mL) serving.

Per Serving
Calories 720
Total Fat 41 g
Saturated Fat 6 g
Cholesterol 75 mg
Carbohydrates 60 g
Fiber 17 g
Sugars 12 g
Protein 36 g
Sodium 820 mg
Potassium 1615 mg
 

Source: SaskPork

 
 
Lunch, SaladsDorothy Method: Other, Cut: Roast