When trying to eat healthier, salads are a “Go To” option, but why is it that salads always taste so much better at the restaurant? The ingredients are the same, but there’s something about enjoying without having to chop, dice, mix etc.
Restaurants fill the salad bowl with a variety of creative ingredients, so I decided it’s high time that I do the same. No more lettuce with a few carrots, diced chicken and dressing for me. I was going to bring Restaurant Quality Salads to my own table and thus this Fast Fajita Salad made it’s appearance.
This is definitely a C.O.S.T (cook once, serve twice) Cooking Meal for me because when I grill or pan fry fajita meat, I double the amount needed so my proteins are cooked in advance. That’s always what takes the time. Now, I already have a second 10 minute dinner possibility later in the week. (For instance, a delicious Stir Fry.)
Since I had previously completed steps 1 – 3 during a one hour power cooking time, my meat was already premixed with the marinade and waiting in the freezer for me. All I did was take the meat out to thaw in the morning and finish up at dinner time.
When our 18 year old declared, “This is amazing. It’s like I’m in a restaurant,” I knew success was mine.
So many varying dressing pair nicely with this, but for some odd reason, a tiny drizzle of Catalina is my favorite (speaking for me, not my kids )
Enjoy the mixtures of flavors in this fast and oh, so easy Fajita Salad. It’s a keeper.
Recipe: Fajita Salad
Summary: Perfect summer salad
- 2 beef sirloin steaks (1 pound)
- 1/2 cup lime juice (fresh is best)
- 4 TB chopped fresh cilantro
- 2 cloves minced garlic
- 2 tsp chili powder
- 3 red bell peppers
- 1 large onion or 2 small
- 2 tsp olive oil
- 2 cups either black beans and/or chick-peas (rinsed and drained)
- 8 cups salad greens (your favorite)
- 2 tomatoes, cut in wedges
- 2 cups black bean or regular salsa
- Cut beef into 2 inch strips.
- Place beef in plastic food storage bag and add lime juice, cilantro, garlic and chili powder in bag to marinade.
- Smoosh around marinade ingredients to fully cover beef.
- Let stand minimum of ten minutes or put into fridge/freezer to use for later date.
- While beef marinades, cut peppers into strips and onions into slices.
- Heat oil in non stick or cast iron pan and add bell peppers and onions.
- Cook and saute for six minutes or until veggies are crisp tender.
- Remove veggies onto separate plate.
- Add beef and marinade to hot skillet. Cook and stir three minutes or until meat is cooked through. Throwing the meat on the grill for a few minutes is a great option as well.
- Remove from heat and add vegetables and beans/chick peas to skillet.
- Toss and coat with pan juices.
- Cool slightly.
- Divide greens among plates and top with beef mixture and tomatoes.
- Serve with salsa and garnish with sour cream and sprigs of cilantro (optional).
Cooking time: 10 minute(s)
Number of servings (yield): 6