Fajita Salad

Betty Crocker's Heart Healthy Cookbook shares a recipe! This lean beef steak and vegetable fajita salad is great recipe for dinner that’s ready in just 30 minutes!

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Prep Time 15 min
Total Time 25 min
Servings 4

Ingredients

3/4: pound boneless lean beef sirloin steak

1: tablespoon canola or soybean oil

2: medium bell peppers, cut into strips

1: small onion, thinly sliced

4: cups bite-size pieces salad greens

1/3: cup fat-free Italian dressing

1/4: cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

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Directions

1 Cut beef across grain into bite-size strips. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef in oil about 3 minutes, stirring occasionally, until brown. Remove beef from skillet.
2 Cook bell peppers and onion in skillet about 3 minutes, stirring occasionally, until bell peppers are crisp-tender. Stir in beef.
3 Place salad greens on serving platter. Top with beef mixture. Mix dressing and yogurt in small bowl; drizzle over salad.

EXPERT TIPS

Expert Tips

Even if you are on medication to reduce your cholesterol or blood pressure, eating a low-fat, high-nutrient diet is still wise. In anything, moderation is the best-played game. This recipe is a great choice because the fat and cholesterol are very low and it’s a good source of fiber.

Got questions? Our experts have the answers. Ask Betty now.