Speedy Fajita Salad

The South Beach Diet Super Quick Cookbook page 100

3/4 pound sliced lower sodium lean deli roast beef
1 tablespoon prepared taco seasoning
3 teaspoons extra virgin olive oil
1/2 large red bell pepper thinly sliced
1/2 large yellow bell pepper thinly sliced
4 cups chopped romaine lettuce
1 cup chopped tomato
1/2 cup diced red onion
3 tablespoons fresh lime juice
1/4 cup shredded monterey jack cheese
1/4 cup chopped fresh cilantro or parsley

In a medium bowl, combine the beef and taco seasoning. toss to coat.

In a large nonstick skillet heat 1 teaspoon of the oil over meduim low heat. Add the bell peppers and cook stirring often until softened about 4 minutes add the beed and cook sturring occasionally just to heat through about 2 minutes

Meanwhile place the lettuce tomato and onion in a large serving bowl. In a cup whisk together the lime juice and remaining 2 teaspoons of oil pour over lettuce mixture and toss to coat.

Dividethe lettuce mixtureamong 4 plates and top with the beed and peppers and sprinkle evenly with the cheese and cinantro and serve warm.

Variation for phase 2 serve the beef mixture with warmed whole wheat tortilla and lettuce mixture