Lightened Beef Fajita Salad w/ Southwest Fiesta Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
Salad8 oz. thinly sliced London Broil1/2 c. sliced green peppers1/3 c. sliced onions4 c. shredded Romaine Lettuce1 medium tomato, cut into wedges1/4 c. black beans, drained and rinsed1/4 c. black olives, sliced1/2 tbsp. vegetable oil1 oz. shredded sharp cheddar cheeseSalt & Pepper to tasteDressing1/4 c. fat free plain yogurt1 tbsp. fat free sour cream1 tbsp. ketchup1 tbsp. minced onions1/2 tbsp. lime juice1/2 tbsp. chopped cilantro1/2 tsp. ground cumin1/4 tsp. chili powder1/4 tsp. garlic powder1/8 tsp. salt
Whisk together the Dressing ingredients and set aside.
Salt and pepper beef strips. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each.
Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
Serving Size: Makes 2 generous servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ADARKARA.
Salt and pepper beef strips. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each.
Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
Serving Size: Makes 2 generous servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ADARKARA.
Nutritional Info Amount Per Serving
- Calories: 444.7
- Total Fat: 14.9 g
- Cholesterol: 116.6 mg
- Sodium: 679.9 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 6.2 g
- Protein: 50.7 g
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