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!

  • 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)
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
280mg
280%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
50%;
Calcium
8%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.