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Fajita Salad

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) 

Cut beef into 2󪻑/4-inch strips. Place in re-sealable plastic 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
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
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

Food exchange1-1/2 Starch 1-1/2 Meat
(1/4 of total recipe) 
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

Courtesy Diabetic Cooking

Serves 4