*Fajita Salad

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Makes: 6 servings adjust

Directions

Ingredients

  • 6 ounces Boneless Beef Top Sirloin Steak
  • 1⁄4 cup Fresh Lime Juice
  • 2 containers Fresh Cilantro, chopped
  • 1 clove Garlic, minced
  • 1 teaspoon Chili Powder

Step 1

Cut beef into 2x1 1/4 inch strips (or have the nice guy at the butcher counter do it for you). Place in resealable plastic food storage bag. Combine lime juice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, stirring once.

Ingredients

  • 2 medium Red Bell Pepper
  • 1 medium Onion
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 cup garbanzo beans, rinsed and drained
  • 4 cups Mixed Salad Greens

Step 2

Cut bell peppers into strips; cut onion into slices. Heat olive oil in large nonstick skillet over medium high heat until hot. Add bell peppers and onion. Cook and stir for 6 minutes until vegetables are crisp-tender. Remove from heat. Add beef and marinade to skillet. Cook and stir for 3 minutes until beef is no longer pink. Add vegetables back not skillet, along with garbanzo beans. Heat through.

Ingredients

  • 1 medium Tomato
  • 1 cup Salsa
  • Sour Cream
  • Cilantro Sprigs

Step 3

Serve heated fajita mixture over salad greens with tomato, salsa, sour cream and cilantro.
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