There are not many foods that can rival a beef fajita on taste, texture, style, and culture. But sometimes you need to mix it up a little bit. That’s why this salad version of the beef fajita is a winner every time. This low carbs recipe contains no wheat making it a bit healthier than fajitas and a little bit easier to prepare.
This beef fajita salad recipe features well-seasoned strips of hot beef on top of a solid and balanced salad. The Southwest Fiesta Dressing including cilantro, cumin, chili powder, and garlic powder is just an added bonus to top off the meal. Be prepared to bookmark this recipe as it will probably be requested in the future.
The Beef Fajita Salad Recipe
The original recipe is from allrecipes.com.
This should take about 30 – 35 minutes preparation time.
- Sprinkle beef strips with fajita seasoning. Sauté beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
- Add peppers and onion and sauté 2 to 3 minutes longer or until vegetables are tender-crisp.
- Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
- Original recipe makes 2 servings, just double the ingredients if you need to serve a full family.
- 8 ounces beef steak, cut into thin strips
- 2 teaspoons dry fajita seasoning
- 1 tablespoon vegetable oil
- 1/2 cup sliced red or green bell peppers
- 1/3 cup sliced onion
- 1 (11 ounce) package DOLE® Just Lettuce
- 1 medium tomato, diced
- 1/4 cup drained canned black beans
- 1/4 cup sliced black olives
- 1/4 cup shredded Cheddar cheese
Southwest Fiesta Dressing
No salad is really complete without a great complimentary dressing. The wrong dressing can just about ruin a good salad. Try this tasty Southwest Fiesta dressing to serve with your beef fajita salad.
Whisk together 1/2 cup plain yogurt, 1/4 cup light sour cream, 2 tablespoons ketchup, 2 tablespoons minced onion, 1 tablespoon lime juice, 1 tablespoon finely chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Makes about 1 cup.
If you don’t like the idea of ketchup, try substituting salsa or taco sauce.
Mix It Up Mexican Style
If you prefer grilled style to pan fried. Try grilling the beef strips (and even the peppers and onions if you are good with the grill). Grilling the meat and frying the peppers and onions will also help make sure the beef strips don’t overcook while the peppers and onions are frying. Other ideas are to add slices of avocado and tortilla strips. Adding tortilla chips will resemble a taco salad.
If you don’t want feel like cooking come try our own version of the Fajita Salad served with steak, chicken, or shrimp. For more authentic Mexican food, contact us or stop by a Casa Blanca Mexican Restaurant. Check out the delicious menus for our locations in Andover, North Andover, Haverhill, Massachusetts. We’d love to have you!