Beef Fajita Salad

Beef Fajita Salad

15 Reviews 4 Pics
  • Prep

    35 m
  • Ready In

    35 m
Recipe by  Dole

“Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
  2. Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
  3. Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

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Reviews (15)

Rate This Recipe
Jillian
41

Jillian

Very easy, and very good - great for a quick meal! I rubbed the steak with a little olive oil and and then the dry fajita seasoning then grilled it vs. pan frying. I did however pan fry the peppers and onions. The salad was very good and all I added to that was a little sliced avocado and tortilla strips. For the dressing I chose "Smoked Paprika Vinaigrette" from this site - one of our favorites!

Sarah Jo
33

Sarah Jo

I doubled this recipe to make enough for three people and one portion for lunch the next day. I made my own fajita seasoning. We didn't use the whole amount of onion called for. In the Southwest Fiesta Dressing, I used taco sauce instead of ketchup. This was a nice quick dinner that we all enjoyed. This would make a good "wrap" for lunchboxes.

naples34102
32

naples34102

I don't know if I'll honor his request or not, but this was so good Hubs asked that we have this again this weekend. He did think the dressing was a little heavy on the cilantro for his tastes but I thought it was just fine; in fact, I thought the cumin was more prominent. I made this as directed, with an attempt to arrange the various ingredients attractively on the lettuce. I also included additional, optional toppings of cooked and crumbled bacon and crispy baked tortilla strips. For the meat I used No Name sirloin steaks (1 (6 oz.) steak was enough for the two of us), and for the seasoning I used Penzey's Fajita Seasoning. As for the lettuce, (shhhh) I did not use Dole Just Lettuce, preferring instead to use romaine lettuce. This was as delicious as it was attractive. It's been awhile since I've enjoyed a salad so much. (Note: So as not to overcook the steak I removed it from the pan before adding the peppers and onions. Once that was cooked I returned the steak to the pan.)

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