Pork Tostada Salad
Servings: 4
Ingredients:
Pork Tostada Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 422 |
| pro | 28 g |
| total fat | 26 g |
| sat. fat | 10 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 93 mg |
| sodium | 748 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 16% |
| vit A | 16% |
| vit C | 18% |
| folate | 17% |
-
2 green onions
1 lb (500 g) lean ground pork
1 tbsp (15 mL) each chili powder and wine vinegar
1/2 tsp (2 mL) each salt and ground coriander
pinch granulated sugar
2 cloves garlic, minced
8 corn tostadas
2 cups (500 mL) shredded lettuce
1 large tomato, chopped
1/2 cup (125 mL) salsa
1/2 cup (125 mL) shredded cheddar cheese
1/4 cup (50 mL) light sour cream
Preparation:
Thinly slice white and green parts of green onions; set aside separately.
In large skillet, saut?ork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.
Add chili powder, vinegar, salt, coriander, sugar, garlic and white parts of onions; fry over medium heat, stirring often, for 5 minutes.
Place 1 tostada in each of 4 bowls. Top with about half each of the lettuce, tomato, pork mixture, salsa and cheese. Repeat layers. Top with sour cream; sprinkle with green parts of onions.
In large skillet, saut?ork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.
Add chili powder, vinegar, salt, coriander, sugar, garlic and white parts of onions; fry over medium heat, stirring often, for 5 minutes.
Place 1 tostada in each of 4 bowls. Top with about half each of the lettuce, tomato, pork mixture, salsa and cheese. Repeat layers. Top with sour cream; sprinkle with green parts of onions.
Additional Information
- Tip: Tostadas are flat tacos that do not require heating. Look for Charras brand corn tostadas (plain or flavoured) in the Mexican section of grocery stores. If you can't find them, use tortilla chips instead.
Source
Canadian Living Magazine: August 2007
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