Warm Fajita Salad Recipe

Warm Fajita Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

A friend shared this recipe with me after picking it up at a pork producers convention. Since then, I've prepared it for customers of my catering business with rave reviews.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Warm Fajita Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Warm Fajita Salad Recipe

Prep: 10 min. + marinating Cook: 10 min.

Yield: 4 Servings

10 10 20

Ingredients

1 cup lime juice
1/4 cup chicken broth
1/4 cup soy sauce
2 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon sugar
1 teaspoon Liquid Smoke, optional
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
1 pound boneless pork loin, trimmed and cut into thin strips
1 large onion, sliced
1 medium green pepper, cut into strips
1 medium sweet yellow pepper, cut into strips
1 tablespoon lemon juice
6 cups torn romaine
12 cherry tomatoes, quartered

Directions

In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Remove 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; seal bag and turn to coat. Cover and refrigerate for 1 to 3 hours, turning occasionally.
Drain and discard marinade from pork. Heat reserved marinade in a large skillet over medium-high heat. Add the 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. Yield: 4 servings.

Nutritional Facts 1 serving equals 231 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 310 mg sodium, 14 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Originally published as Warm Fajita Salad in Country Pork , p17