Fajita Salad

I think this would also taste great if you substituted chicken, but DH requested beef, and so I stuck with the recipe. This had an amazing flavor for only marinating 10 minutes!

Ingredients:

• 1/2 c lime juice
• 4 TBS minced fresh cilantro
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 1/2 lbs. boneless beef sirloin steak, cut into thin strips
• 1 medium green pepper, julienned***
• 1 medium sweet red pepper, julienned
• 1 medium onion, sliced and halved
• 2 tsp olive oil
• 8 cups torn mixed salad greens
• 1 medium tomato, chopped
• 1/4 c low-fat sour cream
• 1/2 c salsa (the fresh kind, not the jar type)

Directions:

1. In a large Ziploc bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
2. Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium heat for 5 minutes or until tender. Remove and set aside. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add pepper mixture; heat through.
3. Divide the salad greens and tomato among 8 bowl; top with 1 1/4 cups beef mixture, 1 TBS sour cream and 1 1/2 tsp salsa.

Serves 8

*** I cheat when it comes to bell peppers. My local market carries a bag of mixed peppers (red, yellow, orange and green) in the frozen section, already julienned. Not only is this a huge time saver for me, but it's actually cost effective. I used only half a bag of peppers for this dinner. I added it in straight from the freezer!