Fajita Salad Photo
Fajita Salad

YIELD Makes 4 servings

Bell peppers and chilies are excellent sources of vitamin C, but red bell peppers are absolutely bursting with this important nutrient. This change-of-pace salad combines red peppers with other vitamin C-rich foods to provide more than the Recommended Dietary Allowance.


1 small boneless beef top sirloin steak (6 ounces)
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 teaspoon chili powder
2 medium red bell peppers
1 medium onion
1 teaspoon olive oil
1 cup garbanzo beans, rinsed and drained
4 cups mixed salad greens
1 medium tomato, cut into wedges
1 cup salsa
Sour cream (optional)
Cilantro sprigs (optional)


  1. Cut beef into 2X1X1/4-inch strips. Place in resealable food storage bag. Combine lime juice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.
  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 6 minutes or until vegetables are crisp-tender. Remove from skillet. Add beef and marinade to skillet. Cook and stir 3 minutes or until meat is cooked through. Remove from heat. Add bell peppers, onion and garbanzo beans to skillet; toss to coat with pan juices. Cool slightly.
  3. Divide salad greens evenly among serving plates. Top with beef mixture and tomato wedges. Serve with salsa. Garnish with sour cream and sprigs of cilantro, if desired.
This recipe appears in: Mexican
Serving Size: about 2-1/2 cups salad
Sodium 698 mg
Protein 16 g
Fiber 6 g
Carbohydrate 25 g
Cholesterol 22 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 18 %
Calories 181
Starch 1-1/2
Meat 1-1/2
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