Salad and Salad Dressing Recipes
Pork and Rice Taco Salad
This salad is inspired by the bold flavors of Mexico!
Ingredients
- 8 ounces ground pork
- 2 cloves garlic, minced
- 1 medium red onion, sliced (about 1 cup)
- 2 cups cooked yellow rice
- 1/2 teaspoon cayenne pepper
- 2 medium tomatoes, seeded and chopped (about 2 cups)
- 1 small avocado, peeled, pitted and diced (optional)
- 4 cups shredded iceberg lettuce
- 1/2 cup shredded nonfat Cheddar cheese
- 1/4 cup nonfat sour cream
- 1 tablespoon chopped fresh cilantro
- 2 cups fat-free tortilla chips
Instructions
- Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add pork. Cook, stirring constantly, until browned, about 8 minutes. Place pork on a paper towel-lined plate and drain.
- Wipe out skillet. Spray same skillet with more cooking spray. Heat skillet over medium heat. Add garlic and onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes.
- Add pork, rice, and cayenne pepper to skillet. Cook, stirring frequently, until heated through, about 2 minutes longer.
- Place pork mixture, tomatoes, avocado, and lettuce on a large serving platter. Toss to combine. Sprinkle cheese on top. Spoon sour cream in center. Sprinkle with cilantro.
- Serve immediately with tortilla chips.