Directions:
- Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette.
- Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette. Grill until cooked through, about 2 minutes per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips.
- Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1049.61 Kcal (4395 kJ) | ||
| Calories from fat | 450.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.02g | 77% | |
|---|---|---|---|
| Cholesterol | 94.09mg | 31% | |
| Sodium | 785.65mg | 33% | |
| Potassium | 1218.13mg | 26% | |
| Total Carbs | 104.75g | 35% | |
| Sugars | 19.28g | 77% | |
| Dietary Fiber | 10.91g | 44% | |
| Protein | 41.59g | 83% | |
| Vitamin C | 95.2mg | 159% | |
| Vitamin A | 2.2mg | 75% | |
| Iron | 41.6mg | 231% | |
| Calcium | 178.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 179.98 Kcal (754 kJ) | ||
| Calories from fat | 77.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 77% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 31% | |
| Sodium | 134.72mg | 33% | |
| Potassium | 208.87mg | 26% | |
| Total Carbs | 17.96g | 35% | |
| Sugars | 3.31g | 77% | |
| Dietary Fiber | 1.87g | 44% | |
| Protein | 7.13g | 83% | |
| Vitamin C | 16.3mg | 159% | |
| Vitamin A | 0.4mg | 75% | |
| Iron | 7.1mg | 231% | |
| Calcium | 30.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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