steak fajita salad

There is a lot of talk about mindfulness these days and there is nothing that makes you more mindful than chopping vegetables!  This salad combines many favorite flavors, is a great centerpiece for cookouts and is colorful to boot.  And your mindfulness app will send you smiling emojis.   

Time: Under 30 minutes
Level: Easy, but a lot of chopping
​Servings: Four

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INGREDIENTS

• 1 lb Flank Steak, cut into strips against the grain
• 1 White Onion, sliced
• 1 Red Bell Pepper, sliced
• 1 Yellow Bell Pepper, sliced
• Romaine Lettuce or other leafy greens
• Avocado, Roasted Corn, Cucumbers, Tomatoes, Jicama (Any combination)

 
Spice Mix

• 1 teaspoon Paprika
• ½ teaspoon Ground Cumin
• ½ teaspoon Salt
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• ¼ teaspoon Ground Black Pepper
• ⅛ teaspoon Chili Powder

 
Lemon Cumin Vinaigrette

• ¼ cup Olive Oil
• 2 Tablespoons Lemon Juice
• 1 clove Garlic, minced
• ½ teaspoon Honey
• ¼ teaspoon Ground Cumin
• ¼ teaspoon Salt
• ⅛ Ground Black Pepper

PREPARATION

1. Place Steak, Onion, Bell Peppers and Spice Mix in a bag with 1 Tablespoon Olive oil.  This can be done overnight. 
2. Skillet Method: (Preferrable) Heat a skillet to medium.  Put all ingredients from bag into skillet and cook for about 4-6 minutes or until cooked through.  Set aside to cool. 
3. Baking Method:  Preheat oven to 450°.  Put all ingredients in bag on a sheet pan.  On upper rack bake for 5 minutes.  Rotate and bake another 5 minutes. 
4. Make Lemon Cumin Vinaigrette by combining all ingredients.  Mix well. 
5. Cut various vegetables such as Avocado, Cucumbers, Tomatoes, Jicama as you like.
6. Place greens in a large bowl, add vegetables and vinaigrette and toss. 
   
7. To make a chopped salad, cut steak, pepper and onions into cubes.  Add to bowl and mix well.