WARM FAJITA SALAD

Warm Fajita Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 231 calories, Fat 8g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 310mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges