Easy Beef Fajita Salad Recipe - Quick & Healthy

INGREDIENTS

1 pound beef sirloin, cut into thin strips 4 tablespoons lime juice, divided 1 teaspoon vegetable oil 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 2 6-inch corn tortillas, cut into thin strips Nonstick cooking spray 2 plum tomatoes, diced 2 green onions, thinly sliced 2 tablespoons coarsely chopped fresh cilantro 2 tablespoons sliced black olives 8 cups curly endive, romaine or other lettuce, torn into bite-size pieces 1 medium red bell pepper, thinly sliced 4 ounces (1 cup) frozen green beans, cooked and drained 1 cup buttermilk 1 avocado, peeled and diced

PREPARATION:

1. Place sliced meat in a large resealable bag. Add 2 tablespoons lime juice, oil, chili powder and garlic powder. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 8 hours.
2. Preheat oven to 350°F. Arrange tortilla strips on a nonstick baking sheet and spray tops of strips lightly with nonstick cooking spray. Bake for 6 to 8 minutes or until tortillas are crispy; set aside.
3. In a small bowl, stir together tomatoes, green onions, cilantro, and black olives; set aside. Spray a large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat, add beef and cook for 6 to 8 minutes or until meat is cooked through, stirring occasionally; set aside. (Beef may have to be cooked in batches.)
4. To assemble salad, arrange endive on a large platter. Scatter the red bell pepper and green beans over lettuce. Mound cooked beef in the middle of the salad. Top with tomato-olive mixture. Sprinkle tortillas strips on top.
5. To make dressing, place buttermilk, avocado and 2 tablespoons lime juice in a blender and process for 15 to 20 seconds until mixture is smooth. Drizzle dressing over salad or serve on the side.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: about 1-1/4 cups salad plus 1/4 cup dressing Sodium 143 mg Protein 19 g Fiber 6 g Carbohydrate 16 g Cholesterol 50 mg Saturated Fat 5 g Total Fat 17 g Calories from Fat 52 % Calories 284 DIETARY EXCHANGE: Meat 2 Vegetable 2 Starch 0.5 Fat 2