Title: Fajita Salad
Categories: Salads, Appetizers
Yield: 6 Servings

2 tb Lime juice
2 tb Olive oil
2 tb Dijon mustard
1/2 ts Pepper
2 Striploin steaks (total
-weight 12 oz.)
4 Tomatoes, diced
1 Avocado, diced
1/2 Red onion, cut in thin
-strips
1 Sweet green pepper, seeded
-and diced
1/3 c Chopped fresh cilantro
3 tb Lime juice
3 tb Olive oil
1/2 ts Salt
1/4 ts Pepper
8 Leaves Romaine lettuce,
-shredded
1 c Grated Monterey Jack cheese
6 10 inch flour tortillas,
-warmed

1. In a small bowl, whisk together lime juice, oil, mustard and pepper.
Rub into steak. Marinate steak, refrigerated, for 1 to 3 hours.

2. Preheat barbecue and brush with oil. Cook steak for 3 to 4 minutes per
side or until medium. Remove from heat and let stand for 5 minutes.
(Alternatively, cook steaks under a preheated broiler for
4 minutes per side.)

3. In a mixing, combine tomatoes, avocado, onion, green pepper and
cilantro. Add lime juice, oil, salt and pepper. Toss gently.

4. Arrange lettuce in a large serving bowl. Spoon tomato mixture over
lettuce.

5. Carve steak diagonally into thin slices. Arrange over salad. Top with
cheese. Serve salad with tortillas. Yield: 6 servings Prep Time: 15
minutes plus marinating time Cooking Time: 10 minutes plus stand time.
Typed in MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh

Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24,
1999