Warm Fajita Salad

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Warm Fajita Salad
Makes: 4 servings
Yield: 4 main-dish servings
Prep: 25 mins Cook: 10 mins
  • make this recipe
  • user reviews (4)
Warm Fajita Salad
Ingredients
  • 1/4
    cup lime juice
  • 1/4
    cup reduced-sodium chicken broth
  • 1
    tablespoon snipped fresh cilantro
  • 2
    cloves garlic, minced
  • 1 1/2
    teaspoons cornstarch
  • 3/4
    pound boneless beef top sirloin steak, cut into thin, bite-size strips
  • 1/2
    teaspoon ground cumin
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon ground black pepper
  • Nonstick cooking spray
  • 2
    small onions, cut into thin wedges
  • 2
    small green, red, and/or yellow sweet peppers, cut into thin strips
  • 1
    tablespoon cooking oil
  • 1
    10 ounce package torn mixed greens (8 cups)
  • 12
    cherry tomatoes, quartered
  • Baked Tortilla strips (see recipe below), (optional)
  • Red or green salsa (optional)
Directions

1. Combine lime juice, chicken broth, cilantro, garlic, and cornstarch. Set aside.

2. Sprinkle beef with cumin, salt, and black pepper; toss to coat. Coat an unheated large skillet with cooking spray. Add onions and sweet peppers. Stir-fry over medium heat for 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet.

3. Carefully add cooking oil to the skillet. Add beef strips; stir-fry about 3 minutes or until desired doneness. Push to side of the skillet.

4. Stir lime juice mixture; add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir meat and vegetables into mixture in skillet; heat through.

5. To serve, arrange greens and tomatoes on four dinner plates. Divide beef-vegetable mixture among plates. Top with Baked Tortilla Strips and serve with red or green salsa, if desired. Makes 4 main-dish servings.

Baked Tortilla Chips
Prep: 10 mins Bake: 450°F 10 mins to 12 mins
Ingredients
  • 2
    corn tortillas
  • 1/8
    teaspoon paprika
  • 1/8
    teaspoon chili powder
Directions

Cut tortillas into 1/8- to 1/4-inch-wide strips. Place strips on a baking sheet. Coat with nonstick cooking spray. Combine paprika and chili powder; sprinkle over tortilla strips. Bake in a 400 degree F oven 5 minutes. Toss; bake 3 to 5 minutes more.

Nutrition Facts (Warm Fajita Salad)
  • Servings Per Recipe 4,
  • Calories 242,
  • Protein (gm) 22,
  • Carbohydrate (gm) 13,
  • Fat, total (gm) 12,
  • Cholesterol (mg) 57,
  • Saturated fat (gm) 4,
  • Dietary Fiber, total (gm) 3,
  • Sodium (mg) 235,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4217020204
mama.laughead wrote:

My husband and I love this recipe and have been using it for 6 years. But I have seen negative reviews for it before so it really is a matter of taste. I love the lime taste and I love the textures and flavors of hot salads. Tweak it to taste.

7/7/2010 12:05:17 PM Report Abuse
terry.sagendorf wrote:

I agree it looks great but I think I will eliminate the seasonings suggested in the recipe. I plan to use my own version of marinade for the meat and veggies. I'm not very adventerous with spices that aren't on the common side. Plus I know many people that are allergic to cumin so I stay away from it completely in my own cooking. Doing it my way should assure that it will taste just fine!

7/7/2010 10:19:02 AM Report Abuse
sh.anderson wrote:

I was so disappointed in this recipe because it looks really good - but isn't. None of us could even finish it.

3/11/2010 01:57:52 PM Report Abuse

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