Cut beef into strips, about 2X1x1/4 in. Place in
resealable plastic food storage bag. Combine lime
juice, cilantro, garlic, and chili powder in small
bowl. Pour over beef; seal bag. Let stand for 10
mins, turning once.
Cut peppers into strips. Cut onion into slices.
Heat olive oil in large nonstick skillet over
medium-high until hot. Add peppers, and onion.
Cook & stir for 6 mins or until veggies are crisp-
tender. Remove from skillet. Add beef and marinade
to skillet. Cook & stir 3 mins or until meat is
cooked through. Remove from heat. Add peppers,
onion and garbanzo beans to skillet; toss to coat
with pan juices. Cool slightly.
Divide salad greens evenly among 4 serving plates.
Top with beef mixture and tomato wedges. Serve with
salsa. Garnigh with nonfat sour cream and fresh
cilantro, if desired.
Originally Submitted
5/18/2010
0 Out of 5 from
0 reviews
You can add this Fajita Salad recipe to your own private DesktopCookbook.
