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Warm Pork Fajita Salad

Warm Pork Fajita Salad
When I didn't have tortillas in the house to wrap up the meat in this recipe, I made it into a hearty salad instead. It was delicious!
4 ServingsPrep: 10 min. + marinating Cook: 10 min.

Ingredients

  • 1 cup lime juice
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon canola 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. Set aside 2 tablespoons;
  • cover and refrigerate. Add pork to remaining marinade; toss to coat.
  • Cover and refrigerate for 30 minutes to 3 hours, turning
  • occasionally.
© Taste of Home 2013

2 of 2

Warm Pork Fajita Salad (continued)

Directions (continued)

  • Drain pork, discarding marinade. 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.
Nutrition Facts: 1 serving equals 280 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 707 mg sodium, 21 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013