Fajita Salad

Fajita Salad

Fajita Salad

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.


Makes 4 servings


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.

Nutritional Information

Serving Size: about 2-1/2 cups salad
Calories 181
Calories from Fat 18 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 22 mg
Carbohydrate 25 g
Fiber 6 g
Protein 16 g
Sodium 698 mg

Dietary Exchange

Starch 1-1/2
Meat 1-1/2

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