McPhersonSentinel - McPherson, KS
  • Salad recipe: Beef Fajita Salad

  • Beef Fajita Salad
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  • Ingredients
    * 1/4 cup lime juice
    * 2 tablespoons minced fresh cilantro
    * 1 garlic clove, minced
    * 1 teaspoon chili powder
    * 3/4 pound beef top sirloin steak, cut into thin strips
    * 1 medium green pepper, julienned
    * 1 medium sweet red pepper, julienned
    * 1 medium onion, sliced and halved
    * 1 teaspoon olive oil
    * 1 can (16 ounces) kidney beans, rinsed and drained
    * 4 cups torn mixed salad greens
    * 1 medium tomato, chopped
    * 4 tablespoons fat-free sour cream
    * 2 tablespoons salsa
    * In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
    * Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.
    * Divide the salad greens and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa. Yield: 4 servings.
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