Fajita Salad
1 pound lean boneless sirloin steak
1 Tbsp. vegetable oil
2 medium bell peppers, cut into strips
1 small onion, thinly sliced
4 cups salad greens, torn into bite-sized pieces
1/3 cup Italian Dressing
1/4 cup plain yogurt or sour cream
Cut beef with grain into 2 inch strips; cut strips across grain into 1/8 inch slices. Heat oil in a 10-inch nonstick skillet over medium high heat. Cook beef in oil about 3 minutes, stirring occasionally, until brown. Remove beef from skillet. Set aside. Cook bell peppers and onion in skillet about 3 minutes, stirring occasionally until peppers are crisp-tender. Stir in beef.
Place salad greens on plates. Top with beef mixture. Mix dressing and yogurt or sour cream; drizzle over salad.
Serves 4.
Add Taco Seasoning, if desired.
Taco Seasoning
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika or smoked paprika
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic porter
1/2 tsp. onion powder
1/2 tsp. dried oregano
Dash cayenne pepper or red pepper flakes
Mix together and use within 6 months.
Layered Gazpacho Salad
Lemon Garlic Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. lemon juice
1tsp. salt
1/4 tsp. pepper
1clove garlic, finely minced
Shake all ingredients in a 1/2 pint jar.
8 ounces coarsely chopped romaine lettuce or butter lettuce or combination
2 cups diced tomatoes
2 cups diced cucumbers
1 cup chopped green pepper
1/2 cup finely chopped red onion
2 hard cooked eggs, chopped
1 cup seasoned croutons
Make Lemon-Garlic Vinaigrette.
Place lettuce in a large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette on top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss well before serving.
Serves 8-9.
