Sunday, July 08, 2007

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!

  • 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)


  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!

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