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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fajita Salad

Source: dLife

A romaine salad topped with traditional fajita ingredients.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	284.7

Total Carbs	7.5 g

Dietary Fiber	1.8 g

Sugars	4.6 g

Total Fat	14.7 g

Saturated Fat	3.4 g

Unsaturated Fat	2.6 g

Potassium	25.6 mg

Protein	29.8 g

Sodium	310.3 mg

Dietary Exchanges 14.7 Fat, 1.2 Vegetables, 3.2 Meat, 0.1 Milk, 3.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb top sirloin steak, lean 1.0
1 tbsp vegetable oil 2.0
2 each medium bell peppers 1.0
1 each small onions 4.0
4 cup romaine lettuce 0.3333
0.3333 cup Salad Dressing, Italian 0.25
0 1/4 each plain yogurt

Directions

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