Warm Fajita Salad
|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|
|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.