Beef Fajita Salad
- Number of Servings: 4
Ingredients
1/4 cup lime juice2 T minced fresh cilantro1 garlic clove, minced1 t chili powder3/4 pound eye of round beef, cut into thin strips1 medium yellow pepper, julienned1 medium red pepper, julienned1 medium onion, halved and sliced1 t olive oil1 can (16 oz) kidney beans, rinsed and drained4 cups torn mixed salad greens1 medium tomato, chopped4 T fat-free sour cream2 T 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 the beans and pepper mixture; heat through.
Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 T sour cream and 1-1/2 t salsa.
Makes four 1-1/4 cup servings of beef mixture over 1 cup of salad greens
Number of Servings: 4
Recipe submitted by SparkPeople user KELBEL0778.
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 the beans and pepper mixture; heat through.
Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 T sour cream and 1-1/2 t salsa.
Makes four 1-1/4 cup servings of beef mixture over 1 cup of salad greens
Number of Servings: 4
Recipe submitted by SparkPeople user KELBEL0778.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 9.8 g
- Cholesterol: 50.2 mg
- Sodium: 482.4 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 9.6 g
- Protein: 32.7 g
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