Warm Fajita Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Lime juice | 1 Cup (16 tbs) | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Vegetable oil | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Liquid smoke | 1 Teaspoon | |
| Ground cumin | 3/4 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| 1 pound boneless pork loin, trimmed and cut into thin strips | ||
| Onion | 1 Large, sliced | |
| Green pepper | 1 Medium, cut into strips | |
| 1 medium sweet yellow pepper, cut into strips | ||
| Lemon juice | 1 Tablespoon | |
| Romaine | 6 Cup (16 tbs) | |
| Cherry tomatoes | 12 , quartered | |
Directions
In a large resealable plastic bag, combine the first 11 ingredients.
Remove 2 tablespoons; cover and chill.
Add pork to remaining marinade; toss to coat.
Cover and chill for 30 minutes to 3 hours, turning occasionally.
Drain pork, discarding marinade.
Heat reserved marinade in a large skillet over medium-high heat.
Add pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink.
Drizzle with lemon juice.
Remove from the heat.
Arrange lettuce on four individual plates top with meat mixture and tomatoes.
Remove 2 tablespoons; cover and chill.
Add pork to remaining marinade; toss to coat.
Cover and chill for 30 minutes to 3 hours, turning occasionally.
Drain pork, discarding marinade.
Heat reserved marinade in a large skillet over medium-high heat.
Add pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink.
Drizzle with lemon juice.
Remove from the heat.
Arrange lettuce on four individual plates top with meat mixture and tomatoes.
Chef
