Wednesday, January 16, 2008

Speedy Fajita Salad
What's for dinner? Why not make a Mexican meal? This dish is ultra-flavorful but not too spicy for picky palates. Best of all, it can be made in less than 30 minutes!

Speedy Fajita Salad - Makes 4 Servings
(without tortillas, Phase 1; with tortillas, Phases 2 and 3)


This Mexican favorite is super quick to prepare because the meat's already cooked. Serve with warmed whole-wheat tortillas for a Phase 2 meal.

1 tablespoon prepared taco seasoning
10–12 ounces cooked roast beef, thinly sliced
2 teaspoons extra-virgin olive oil, divided
1/2 large red bell pepper, thinly sliced
4 cups chopped romaine lettuce
1 cup chopped beefsteak tomatoes
1/4–1/2 cup diced red onion
3 tablespoons fresh lime juice
1/4 cup shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro or Italian parsley leaves

1. In a medium bowl, add taco seasoning and beef slices and toss to coat.

2. Warm 1 teaspoon of the oil in a large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices and cook to warm through, stirring.

3. Place lettuce, tomatoes, and onion in a large serving bowl. Toss with remaining teaspoon olive oil and lime juice. Top salad with warm beef-and-pepper mixture. Sprinkle with cheese and cilantro. Serve immediately (with tortillas, if you're in Phase 2 or 3).

Nutritional Information: 270 calories,11 g total fat, (3.5 g sat)70 mg cholesterol,12 g carbohydrate,28 g protein,3 g fiber,270 mg sodium.

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