Fajita Salad
3/4 lbs. Lean Beef Steak (sirloin, round), 1 Tbsp. Vegetable Oil, 2 Med Bell Peppers cut into strips (any color), 1 small Onion thinly sliced, 4 c. Salad Greens - bite sized pieces, 1/3 c. Italian Dressing, 1/4 c. Plain Yogurt, Cut Beef into 2 inch strips about 1/8 inch thick. Heat oil. Cook beef stirring until brown. (I added some Fajita seasoning and a little salt & pepper.) Remove from skillet. Cook bell peppers, and onion in same skillet about 3 min. until crisp-tender. Stir in beef. Place salad greens on plate. Top with beef mixture. Mix dressing and yogurt. Drizzle over salad. Not only is this dressing fabulous, but I like that it is a delicious way to add calcium to our meal. *Sorry, I'm not sure why everything's lumped into one paragraph. I think my blog has a glitch.* This recipe is from KG, a wonderful Air Force wife and mother that crossed my path for a short time about 8 years ago. She is tall (like I am) and a wonderful cook (like I aspire to be someday). Serves 4
3/4 lbs. Lean Beef Steak (sirloin, round), 1 Tbsp. Vegetable Oil, 2 Med Bell Peppers cut into strips (any color), 1 small Onion thinly sliced, 4 c. Salad Greens - bite sized pieces, 1/3 c. Italian Dressing, 1/4 c. Plain Yogurt, Cut Beef into 2 inch strips about 1/8 inch thick. Heat oil. Cook beef stirring until brown. (I added some Fajita seasoning and a little salt & pepper.) Remove from skillet. Cook bell peppers, and onion in same skillet about 3 min. until crisp-tender. Stir in beef. Place salad greens on plate. Top with beef mixture. Mix dressing and yogurt. Drizzle over salad. Not only is this dressing fabulous, but I like that it is a delicious way to add calcium to our meal. *Sorry, I'm not sure why everything's lumped into one paragraph. I think my blog has a glitch.* This recipe is from KG, a wonderful Air Force wife and mother that crossed my path for a short time about 8 years ago. She is tall (like I am) and a wonderful cook (like I aspire to be someday). Serves 4 
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