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Warm Fajita Salad

Diabetic.Foodie's picture
  Lime juice 1⁄4 Cup (4 tbs)
  Reduced sodium chicken broth 1⁄4 Cup (4 tbs)
  Snipped cilantro 1 Tablespoon
  Cornstarch 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Boneless beef top sirloin steak 12 Ounce
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Onions 2 Small, cut into wedges
  Sweet peppers 2 Small, cut into thin strips (Green/Red/Yellow)
  Cooking oil 1 Tablespoon
  Torn mixed salad greens 10 Ounce (1 Package)
  Cherry tomatoes 12 , quartered

For sauce, in a small bowl combine lime juice, broth, cilantro, cornstarch, and garlic.
Set aside.
Trim fat from meat.
Cut meat into thin bite-size strips.
Sprinkle with cumin, salt, and black pepper; toss to coat.
Lightly coat a large skillet with cooking spray.
Heat skillet over medium-high 'heat.
Add onions and sweet peppers; cook and stir for 3 to 4 minutes or until crisp-tender.
Remove vegetables from skillet.
Add oil to hot skillet.
Add meat; cook and stir for 2 to 3 minutes or until meat is slightly pink in center.
Push meat from center of skillet.
Stir sauce.
Add sauce to center of skillet.
Cook and stir until thickened and bubbly.
Return cooked vegetables to skillet.
Stir all ingredients together to coat with sauce.
Cook and stir until heated through.
To serve, arrange the salad greens and tomatoes on 4 dinner plates.
Spoon meat mixture on top of greens.
If desired, top with Baked Tortilla Strips; serve with salsa.
Balled Tortilla Strips: Cut 2 corn tortillas into 1/4-inch strips.
Place strips on an ungreased baking sheet.
Coat with nonstick cooking spray.
Combine 1/8 teaspoon each paprika and chili powder; sprinkle over tortilla strips.
Bake in a 400° oven for 8 minutes or until golden and crisp, stirring once.

Recipe Summary

Side Dish

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Warm Fajita Salad Recipe