Try this Southwestern Corn Salad with Pork recipe, or contribute your own.
Suggest a better descriptionRemove stem and seeds from chile. Combine chile, tomatoes, and boiling wate r; cover and let stand 20 minutes. Drain, reserving 1/4 cup liquid. Chop chile and tomatoes; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic ; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila; cook 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2 teaspoon salt; let cool to room temperature. Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Pre pare grill. Place pork on rack coated with cooking spray; cover and cook 20 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Yi eld: 4 servings. Per serving: 417 Calories; 8g Fat (17% calories from fat); 24g Protein; 65g Carbohydrate; 37mg Cholesterol; 809mg Sodium NOTES : You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird. Substitute 4 quail, cleaned, if desi red. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare gr ill. Place quail on grill rack coated with cooking spray; cover and cook 5 minutes on each side or until quail is done. To serve, cut into 1/4-inch-th ick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1 cup corn mixture and one-fourth of pork slices. Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280 Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 140 | ||
Calories from Fat: 19 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.4mg | 0 % | |
Potassium 266.3mg | 7 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 20.1g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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