Fajita Salad (South Beach)
Serves 4
Serve with warmed whole-wheat tortillas for a Phase 2 meal.
Ingredients
1 tablespoon prepared taco seasoning
10-12 ounces cooked roast beef, thinly sliced
2 teaspoons extra-virgin olive oil, divided
1/2 large red bell pepper, thinly sliced
4 cups chopped romaine lettuce
1 cup chopped beefsteak tomatoes
1/4-1/2 cup diced red onion
3 tablespoons fresh lime juice
¼ cup shredded, reduced-fat Monterey Jack cheese
¼ cup chopped fresh cilantro or Italian parsley leaves
Instructions
In medium bowl, combine taco seasoning and beef slices; toss to coat.
Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices; cook to warm through, stirring.
Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining teaspoon of olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately (with tortillas, if Phase 2 or 3).
Nutritional Information:
270 calories
11 total fat (3.5 g sat)
70 mg cholesterol
12 g carbohydrate
28 g protein
3 g fiber
270 mg sodium
Serves 4
Serve with warmed whole-wheat tortillas for a Phase 2 meal.
Ingredients
1 tablespoon prepared taco seasoning
10-12 ounces cooked roast beef, thinly sliced
2 teaspoons extra-virgin olive oil, divided
1/2 large red bell pepper, thinly sliced
4 cups chopped romaine lettuce
1 cup chopped beefsteak tomatoes
1/4-1/2 cup diced red onion
3 tablespoons fresh lime juice
¼ cup shredded, reduced-fat Monterey Jack cheese
¼ cup chopped fresh cilantro or Italian parsley leaves
Instructions
In medium bowl, combine taco seasoning and beef slices; toss to coat.
Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices; cook to warm through, stirring.
Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining teaspoon of olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately (with tortillas, if Phase 2 or 3).
Nutritional Information:
270 calories
11 total fat (3.5 g sat)
70 mg cholesterol
12 g carbohydrate
28 g protein
3 g fiber
270 mg sodium