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Warm Fajita Salad

Meat.World's picture
  Lime juice 1 Cup (16 tbs)
  Chicken broth 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 1 Tablespoon
  Sugar 1 Teaspoon
  Liquid smoke 1 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
  Boneless pork loin 1 Pound, trimmed and cut into thin strips
  Onion 1 Large, sliced
  Green pepper 1 Medium, cut into strips
  Yellow sweet pepper 1 Medium, cut into strips
  Lemon juice 1 Tablespoon
  Torn romaine 6 Cup (96 tbs)
  Cherry tomatoes 12 , quartered

In a large resealable plastic bag, combine the first 11 ingredients.
Remove 2 tablespoons; cover and chill.
Add pork to remaining marinade; toss to coat.
Cover and chill for 30 minutes to 3 hours, turning occasionally.
Drain pork, discarding marinade.
Heat reserved marinade in a large skillet over medium-high heat.
Add pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink.
Drizzle with lemon juice.
Remove from the heat.
Arrange lettuce on four individual plates top with meat mixture and tomatoes.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1340 Calories from Fat 412

% Daily Value*

Total Fat 46 g71%

Saturated Fat 11.2 g55.9%

Trans Fat 0.2 g

Cholesterol 358.3 mg119.4%

Sodium 4106.7 mg171.1%

Total Carbohydrates 95 g31.5%

Dietary Fiber 19.6 g78.4%

Sugars 36.2 g

Protein 141 g281.7%

Vitamin A 568.6% Vitamin C 934.1%

Calcium 37.2% Iron 63.1%

*Based on a 2000 Calorie diet

Warm Fajita Salad Recipe