Speedy Fajita Salad
Find a Conversation
Speedy Fajita Salad
| Sun, 11-11-2007 - 2:10pm |
Speedy Fajita Salad (Phase 1)
Serves 4
Description
A Mexican favorite, made super quick because the meat's already cooked. Serve with warmed whole-wheat tortillas for a Phase 2 meal.
Ingredients
1 tablespoon prepared taco seasoning
10–12 ounces cooked roast beef, thinly sliced
2 teaspoons extra-virgin olive oil, divided
1/2 large red bell pepper, thinly sliced
4 cups chopped romaine lettuce
1 cup chopped beefsteak tomatoes
1/4–1/2 cup diced red onion
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro or Italian parsley
1/4 cup shredded reduced-fat Monterey Jack cheese
Instructions
1. In a medium bowl, combine taco seasoning and beef slices; toss to coat.
2. Warm 1 teaspoon of the oil in a large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.
3. Chop lettuce, tomatoes, and onion; place in a large serving bowl. Toss with remaining 2 teaspoons of olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cilantro or parsley and cheese. Serve immediately (with tortillas, in Phase 2 or 3).
Serves 4
Description
A Mexican favorite, made super quick because the meat's already cooked. Serve with warmed whole-wheat tortillas for a Phase 2 meal.
Ingredients
1 tablespoon prepared taco seasoning
10–12 ounces cooked roast beef, thinly sliced
2 teaspoons extra-virgin olive oil, divided
1/2 large red bell pepper, thinly sliced
4 cups chopped romaine lettuce
1 cup chopped beefsteak tomatoes
1/4–1/2 cup diced red onion
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro or Italian parsley
1/4 cup shredded reduced-fat Monterey Jack cheese
Instructions
1. In a medium bowl, combine taco seasoning and beef slices; toss to coat.
2. Warm 1 teaspoon of the oil in a large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.
3. Chop lettuce, tomatoes, and onion; place in a large serving bowl. Toss with remaining 2 teaspoons of olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cilantro or parsley and cheese. Serve immediately (with tortillas, in Phase 2 or 3).
Nutritional Information:
270 calories
11 g total fat (3.5 g sat)
70 mg cholesterol
12 g carbohydrate
28 g protein
3 g fiber
270 mg sodium


