Pork Fajita Salad

 

1-1/2 pounds boneless 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

1 15-ounce can black beans, drained

1 8-ounce package shredded cheddar cheese, divided

guacamole (recipe below)

1 8-ounce jar salsa (mild, medium or hot)

16 ounces (2 cups) sour cream

3 cups cooked white rice

1 2 1/4-ounce can sliced black olives, drained

2 green onions, thinly sliced

Corn tortilla chips

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Nutritional information per serving: 528 calories, 23 grams protein, 30 grams fat, 592 milligrams sodium, 63 milligrams cholesterol, 206 milligrams calcium, 42 grams carbohydrates.

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Place 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 just until cooked and nicely browned, about 8 minutes total. Set aside to cool. Cut into 1/2-inch cubes.

Assemble salad up to an hour before serving: In a 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, 1-1/2 cups 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 remaining cheese, olives and green onions. Serve tortilla chips on the side.

Guacamole: In a medium bowl, stir together 2 mashed ripe avocados, 1 tablespoon lemon juice, 1 tablespoon minced onion, 3 tablespoons minced cilantro, 1 chopped tomato and 1 seeded and minced jalapeno chile (wear rubber gloves when handling hot chile).

Serves 12. Preparation time: 45 minutes