Warm Fajita Salad Recipe

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Warm Fajita Salad Recipe
Warm Fajita Salad Recipe photo by Taste of Home
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Warm Fajita Salad Recipe

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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.
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 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.
Originally published as Warm Fajita Salad in Country Pork 1996, p17

Nutritional Facts

1 cup: 231 calories, 8g fat (3g saturated fat), 67mg cholesterol, 310mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

  • 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
  1. 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. 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.
  3. Arrange lettuce on four individual plates; top with meat mixture and tomatoes. Yield: 4 servings.
Originally published as Warm Fajita Salad in Country Pork 1996, p17

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mdsutton1 User ID: 3540984 46816
Reviewed Mar. 23, 2009

"This recipe is great! The marinade really flavors the pork well. Great fajita flavor without the carbs of the tortilla! :)"

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