Tricolor Tortilla Salad
The sweet, nutty flavor of jicama, tender shredded honey-lime pork, and a mix of lettuce, oranges, radishes, and honey-lime dressing make a tasty trio of tortilla toppings.
Cost per serving -- 1.94 Total cost for 50 servings $97.11
Note: Recipe cost is based on seasonal averages and does not reflect labor cost. All costs are based on nationwide averages and may vary in your region.
Serving size: 3 tortillas
Instructions
| Ingredient |
Quantity |
Instructions |
| Santiago® Refried Beans |
1 1/2 bag
|
Cover refried beans with boiling water. Cover; hold 25 minutes. |
| Water, boiling |
3 qt.
|
|
| Jicama, peeled, cut into matchstick-size pieces |
1 lb.
|
Gently stir next 3 ingredients into beans. Keep warm until ready to serve. |
| Red bell pepper, diced |
8 oz.
|
|
| Cumin, ground |
2 tsp.
|
|
|
|
|
|
| Lime juice |
2 1/4 cup
|
Combine next 3 ingredients; gradually beat in oil. Add salt to taste; reserve. |
| Honey |
3/4 cup
|
|
| Red pepper, ground |
1 tsp.
|
|
| Vegetable oil |
3 cup
|
|
| Salt |
|
|
| Pork loin, cooked, shredded |
6 lb.
|
Toss pork with half of honey-lime dressing. |
| Iceberg lettuce, shredded |
3 lb.
|
Toss next 3 ingredients with remaining dressing. |
| Oranges, peeled, cut into sections |
6 lb.
|
|
| Radishes, thinly sliced |
1 1/2 lb.
|
|
| Tortillas, in assorted colors, 4-inch |
150
|
Arrange three tortillas of assorted colors on each serving plate, slightly overlapping. Top one tortilla with lettuce mixture. Top second one with pork mixture. Top third one with bean mixture. |
Nutritional Information Per Serving
| Fat — 23 g |
Protein — 22.9 g |
Iron — 1.6 mg |
| Sodium — 499 mg |
Zinc — 1.4 mg |
Vitamin A — 396 IU |
| Calcium — 72.2 mg |
Niacin — 4.1 mg |
Vitamin B12 — 0.3 mcg |
| Calories — 459 |
Carbs — 39.6 g |
Potassium — 362 mg |
| Riboflavin — 0.3 mg |
Cholesterol — 45.5 mg |
Vitamin B6 — 0.3 mg |
| Thiamine — 0.7 mg |
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