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Speedy Fajita Salad*

1 Tbsp prepared taco seasoning
10-12 oz cooked roast beef, thinly sliced
2 tsp extra-virgin olive oil, divided
1/2 large red bell pepper, thinly sliced
4 cups chopped romaine lettuce
1 cup chopped beefsteak tomatoes
1/4-1/2 cup diced red onion
3 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro or Italian parsley leaves
1/4 cup shredded reduced-fat Monterey Jack cheese

In medium bowl, combine taco seasoning and beef slices, toss to coat.

Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices; cook to warm through, stirring.

Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining 2 teaspoons olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately (with tortillas, if Phase 2 or 3).

Nutritional Information: 270 calories, 11 total fat (3.5 g sat), 70 mg cholesterol, 12 g carbohydrate, 28 g protein, 3 g fiber, 270 mg sodium

1 Tbsp prepared taco seasoning 10-12 oz cooked roast beef, thinly sliced 2 tsp extra-virgin olive oil, divided 1/2 large red bell pepper, thinly sliced 4 cups chopped romaine lettuce 1 cup chopped beefsteak tomatoes 1/4-1/2 cup diced red onion...