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Fajita Salad |
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Serves: 4 Print this Recipe3/4 pound lean top beef round steaks, cut into thin strips 2 tablespoons each ketchup and lime juice 1 clove garlic, minced 1/2 teaspoon ground cumin 4 cups shredded lettuce 1/2 cup each: diced seeded cucumbers, green bell pepper, red bell pepper, and seeded tomato 1/4 cup each: chopped fresh cilantro * and thinly sliced scallion 1/4 cup ESTEE Creamy French salad dressing 4 6-inch corn tortilla Download Cook'n to get nutional information for this recipe
1. Place beef in a shallow dish. Combine next 4 ingredients; pour over beef and toss to coat. Refrigerate at least 30 minutes, or overnight, if desired. 2. Meanwhile, prepare salad: Arrange lettuce on a large serving platter or shallow salad bowl. In another bowl, combine remaining ingredients, except tortillas, and toss to coat. Spoon over lettuce, leaving a 1-inch border. Salad may be refrigerated if not serving right away. 3. Remove beef from refrigerator. Heat large nonstick skillet over high heat. Add beef and cook, stirring 3 to 5 minutes or just until cooked through; remove from heat. Warm tortillas according to package directions; cut each into thirds. Wrap 2 to 3 pieces of beef in each tortilla strip. Arrange decoratively on top of salad. Serve additional French dressing on side, if desired. *Fresh cilantro leaves, also called coriander or Chinese parsley, are frequently used in Mexican and Southwestern cooking, and can be found in many supermarkets. Do not substitute ground coriander, as that comes from the seed of the plant. EXCHANGES Starch 1 Vegetable 1 Meat, very lean 3 PYRAMID SERVINGS Starch 1 Vegetable 1 Meat 1 NUTRITION FACTS Calories 202(32 calories from fat) Fat 4 g Saturated Fat 1 g Cholesterol 48 mg Sodium 223 mg Carbohydrate 20 g Dietary Fiber 3 g Sugars 5 g Protein 22 g Fajita Salad is from the Cook'n for Diabetes collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Tortellini Salad Glazed Fruit Salad Vegetables with Broccoli-Lemon Sauce Cabbage Slaw Shredded Carrot and Raisin Salad Oriental Garden Toss Penne Salad with Spring Peas Triple Bean Salad Fresh Greens with Hot Bacon Dressing Sweet and Sour Stir-Fry All-American Barbecued Beans Pasta Vinaigrette Sesame Slaw Fajita Salad Couscous Salad Sweet Potatoes A l'Orange Polynesian Cabbage Slaw Zucchini Casserole Savory Brown Rice Pilaf Cheese Potato Crisps Southwest Bean & Corn Salad Gazpacho Salad Sassy Potato Corn Chowder Zesty New Potato Salad Tangy Broccoli Salad Italian Tuna Salad Toss LOG CABIN Glazed Sweet Potatoes Stuffed Pepper Casserole Squash Casserole Fiesta Chicken Soup Lentil Rice Salad Herbed Skillet Vegetables Vegetable Rice Pilaf Apple Raisin Stuffing Creamy Potato Soup Creamy Vegetable Medley |
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