Warm Pork Fajita Salad Recipe

2.5 2 2
Warm Pork Fajita Salad Recipe
Warm Pork Fajita Salad Recipe photo by Taste of Home
Publisher Photo

Warm Pork Fajita Salad Recipe

Read Reviews
2.5 2 2
Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Warm Fajita Salad in The Taste of Home Cookbook 2008, p171

Nutritional Facts

1 cup: 280 calories, 11g fat (3g saturated fat), 67mg cholesterol, 707mg sodium, 21g carbohydrate (9g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. Arrange lettuce on four individual plates; top with meat mixture and tomatoes. Yield: 4 servings.
Originally published as Warm Fajita Salad in The Taste of Home Cookbook 2008, p171

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MY REVIEW
lucymcneil User ID: 996494 157725
Reviewed Nov. 23, 2013

"Very good! A great way to enjoy fajita, but save a few calories! Will make it again! :) I cooked a roast in a crockpot, then mixed the rest together and cooked it all together on the stovetop. Then, placed it on the lettuce and added homemade salsa instead of tomatoes. :)"

MY REVIEW
A13 User ID: 6893613 88678
Reviewed Oct. 30, 2012

"No one in my house really cared for it. It had way too much lime juice in it and no one finished theirs. I wouldn't suggest this to anyone."

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