WARM PORK FAJITA SALAD

Warm Pork Fajita Salad image

When I didn't have tortillas in the house to wrap up the meat in this recipe, I made it into a hearty salad instead. It was delicious!

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 18

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Ingredients

1 cup lime juice
1/4 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1 tablespoon canola 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. Set aside 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; toss to coat. Cover and refrigerate for 30 minutes to 3 hours, turning occasionally. , Drain pork, discarding marinade. 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 280 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 707mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges