Fajita Salad - Kraft Recipes Top
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Fajita Salad

 Kim Hood
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  • Sprinkle a non-stick skillet with a very small amount of extra virgin olive oil, and heat on medium high heat. While skillet is heating, season steak with salt and pepper. Sear steak on both sides, until cooked to desired doneness.
  • While steak is cooking, prepare dressing. Pour Kraft Light Done Right House Italian dressing in a bowl. Add juice from 1/2 a lemon (use more for a tangy dressing.) Add finely chopped fresh cilantro. Mix all this together and set aside.
  • When steak is done, place on a plate and let it "rest" for at least 4 or 5 minutes before slicing. During this time, saute the pepper, onion, and tomato together with the vinegar, just until crisp-tender.
  • Place salad greens on two plates. Put sauteed veggies on the greens. Stir salad dressing and pour over salad greens. Place thinly sliced steak on top. (You may place steak in the freezer for 25 minutes after cooking in order to slice thinner, but then you will have to re-heat and will lose some of the juices and flavor.)

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