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Warm Fajita Salad

 Warm Fajita Salad
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.
4 ServingsPrep: 10 min. + marinating Cook: 10 min.

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.

2 of 2

Warm Fajita Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.