Low Fat Warm Fajita Salad Recipe

Low Fat Warm Fajita Salad Recipe

Ingredients

• 1/4 cup lime juice
• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon snipped cilantro
• 2 cloves garlic, minced
• 1 1/2 teaspoon cornstarch
• 12 ounces boneless beef top sirloin steak, cut into thin bite-size strips
• 1/2 teaspoon ground cumin
• 2 small onions, cut into thin wedges
• 1 medium green sweet pepper, red and/or yellow , cut into thin strips
• 1 tablespoon cooking oil
• 10 ounces torn mixed salad greens, 8 cups
• 12 cherry tomatoes, quartered
• baked tortilla strips, optional
• red or green salsa, optional

Method

1. Combine lime juice, chicken broth, cilantro, garlic, and cornstarch in a small bowl.
2. Set aside.
3. Sprinkle beef with cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat
4. Spray a cold large skillet with nonstick spray coating Add onion and sweet pepper.
5. Stir-fry over medium heat 3 to 4 minutes or till crisp-tender.
6. Remove vegetables from skillet.
7. Carefully add oil to skillet.
8. Add beef strips; stir-fry about 3 minutes or till desired doneness.
9. Push to sides of skillet.
10. Stir lime juice mixture; add to skillet.
11. Cook and stir till thickened and bubbly; cook and stir 1 minute more.
12. Stir meat and vegetables into sauce mixture; heat through.
13. To serve, arrange greens and tomatoes on individual plates.
14. Divide beef-vegetable mixture among plates.
15. Top with Baked Tortilla Strips and serve with red or green salsa, if desired.
16. Makes 4 servings.

Baked Tortilla Strips:

1. Cut 2 corn tortillas into 1/8- to 1/4-inch-wide strips
2. Place strips on a baking sheet.
3. Spray with nonstick spray coating.
4. Combine 1/8 teaspoon paprika and 1/8 teaspoon chili powder; sprinkle over tortilla strips.
5. Bake in a 400°F oven for 5 minutes.
6. Toss and bake 3 to 5 minutes more.
7. Makes 4 servings.

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