Source: dLife

A romaine salad topped with traditional fajita ingredients.

Servings

1 lb top sirloin steak, lean , cut into strips
1 tbsp vegetable oil
2 medium bell peppers , cut into strips
1 small onions , thinly sliced
4 cup romaine lettuce , bite-size pieces
0.33 cup Salad Dressing, Italian
0.25 plain yogurt

1 Wash and dry romaine lettuce. Cut into bite size pieces. Place romaine lettuce on serving platter.
2 In small bowl mix Italian dressing and yogurt. Set aside.
3 Slice beef with grain into 2-inch strips; cut strips across grain into 1/8-inch pieces.
4 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook beef in oil for 3 minutes, stirring occasionally, until brown.
5 Remove beef from skillet.
6 Place bell peppers and onion in skillet and saute, stirring, until bell peppers are crisp-tender. About 3 minutes.
7 Add beef back to skillet. Stir briefly.
8 Spoon beef and vegetables onto lettuce.
9 Drizzle dressing onto salad. Serve immediately.

You can replace half or all of the steak with chicken if you prefer.