Warm Fajita Pork Salad

Preparation:  15 min. Cooking: 5 min. Total: 20 min.
Recipe photo
  • 4 Tbsp lime juice
  • 4 Tbsp chicken stock
  • 4 Tbsp low sodium soy sauce
  • 1 tsp sugar
  • 3/4 tsp cumin seed
  • 1/2 tsp oregano , crushed
  • 1/4 tsp ground ginger
  • 3 tsp vegetable oil
  • 1 tsp liquid smoke
  • 2 cloves garlic , crushed
  • 1/4 tsp hot pepper sauce
  • 1 Lb boneless lean pork loin , cut into 2x.5 in. strips
  • 1 large onions , sliced
  • 1 large green bell peppers , seeded and cut into thin strips
  • 3 tsp lemon juice
  • 1 Lb Napa cabbage or Romaine lettuce
  • 12 cherry tomatoes , halved
Combine first 11 ingredients in a jar with a tight-fitting lid. Shake well. Place pork strips in a plastic bag or nonmetal baking dish. Pour marinade mixture over, turning to coat. Seal bag or cover dish and marinate at least 30 minutes, or up to 3 hours in refrigerator, turning pork several times.

Remove pork from marinade, reserving 2 normal Tbsp marinade. Heat reserved marinade in a heavy nonstick skillet over medium-high heat. Add pork strips, onion and green pepper. Stir-fry 3-5 minutes, or until pork is tender. Drizzle lemon juice over pork and vegetables. Remove from heat. Line individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage.
Calories
300 Cal
Fat
11 g
Carbs
16 g
Protein
35 g
Fiber
4.7 g
Sugar
7.2 g
Cholesterol
90 mg
Sodium
670 mg


Nutrients

Fiber     4.7 g
Fat     11 g
Sugar     7.2 g
Carbs     16 g
Protein     35 g
Calories     300 Cal

Fats

Fat, Poly     3.6 g
Fat, Mono     3.4 g
Fat, Sat     2.5 g
Fat, Trans     0.1 g
Fat, Percent     34 %

Vitamins

Vitamin, K     130 mcg     100 %
Vitamin, A     7200 IU     240 %
Vitamin, B12     0.6 mcg     27 %
Niacin     10 mg     62 %
Riboflavin     0.4 mg     32 %
Vitamin, C     77 mg     85 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1.1 mg     71 %
Vitamin, E     2 mg     13 %
Panto, Acid     1.2 mg     23 %
Choline     110 mg     21 %
Thiamin     0.8 mg     67 %

Minerals

Calcium     79 mcg     7.9 %
Phosphorus     350 mg     50 %
Magnesium     69 mg     16 %
Copper     0.3 mcg     29 %
Fluoride     12 mcg     290 %
Zinc     3.1 mg     28 %
Cholesterol     90 mg     1 %
Sodium     670 mg     45 %
Selenium     42 mcg     76 %
Manganese     0.5 mg     7.2 %
Potassium     1000 mg     22 %
Iron     3 mg     38 %