Ww 5 Points Fajita Salad With Salsa Vinaigrette Food

EASIEST CHICKEN FAJITA SALAD

Steps:

• In a skillet sprayed with cooking spray, put chicken and seasoning, stir for 5 minutes.
• On a plate, layer salad greens, cheese, and chicken. That's it!

WW 5 POINTS - FAJITA SALAD WITH SALSA VINAIGRETTE

Steps:

• To make the vinaigrette: puree salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in blender.
• Transfer to a bowl and set aside.
• Sprinkle both side of chicken with cajn seasoning.
• Heat medium skillet over med-high heat.
• Add oil, then add chicken and cook until lightly browned and just cooked through, about 4 minute on each side.
• Transfer the chicken to cutting board.
• Let stand 5 min, then slice into 1/2-inch thick strips.
• Place the salad greens and bell peppers in a large bowl.
• Top with the chicken strips, tomato, and avocado.
• Serve with salsa vinaigrette.
• 5 POints for 1-1/2 cups salad with 1/3 cup vinaigrette.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
• For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
• For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
• Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
• Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

MEXICAN PASTA SALAD WITH SALSA

Steps:

• Cook and drain pasta according to package directions, rinse with cold water.
• In large bowl combine mayonnaise, salt, pepper and garlic.
• Add pasta, salsa and green onions; toss with large spoon coat.
• Cover and chill 1 hour to blend flavors.

FAJITA SALAD

Steps:

• Put 1 tbs olive oil in a large skillet.
• Add chopped bell peppers and onions to skillet. Sauté until tender.
• Put 1 tbs olive oil in medium skillet. Put tender tips in it. Sprinkle lady's over meat. Sauté until cooked through.
• cut romaine heart into bite size strips.
• pour sirloin tips, onions, and peppers over romaine.
• Put ranch and corn salsa over the tips and onions.
• Toss salad. Serve.

FAJITA SALAD

Steps:

• Combine ingredients for dressing in a small bowl.
• Remove 1/4 cup for marinating flank steak; set aside.
• Marinate steak in 1/4 cup dressing for at least 15 minutes or up to 2 hours.
• Chill if marinating the steak longer than 30 minutes, otherwise it may be marinated at room temperature.
• Prepare ingredients for salad, keeping components separate.
• Heat oil for searing the steak in a large nonstick skillet over high heat.
• Remove steak from marinade (discard the excess); season with salt and pepper.
• Sear steak on both sides until medium-rare, 3-4 minutes per side.
• Transfer meat to a cutting board and let rest 5 minutes, then thinly slice steak against the grain with a sharp knife.
• To assemble, layer half the greens in a deep glass bowl (a 12-cup trifle bowl is perfect).
• On the lettuce, layer half of each of the tomatoes, cheese, chips, beans, cilantro, scallions, and steak slices.
• Drizzle with half the dressing, then layer the rest of the ingredients.
• Pile the other half of the steak slices in the center, and drizzle remaining dressing on top.
• Garnish with a dollop of sour cream and serve.
• Makes about 10 cups.

SNAPPY SOUTHWEST SALSA VINAIGRETTE

Steps:

• Mix together the first 5 ingredients in a large mixing bowl.
• Whisk to combine.
• SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
• Add in jalapeños and salsa, whisking to combine.
• Season with sea salt and black pepper, to your tastes.
• Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
• Shake well before using after it has been stored.

BEEF FAJITA SALAD

Steps:

• In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
• Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.
• Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.

WW 5 POINTS - MEXICAN BEEF AND CHEESE WONTONS WITH SALSA

Steps:

• Preheat oven to 350ºF.
• Coat a large baking sheet with cooking spray.
• Heat oil in a small skillet over medium-high heat.
• Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes.
• Drain meat.
• Add cheese, chilies, chili powder and cumin and cook until cheese melts, stirring frequently, about 1 minute.
• Place wonton wrappers on a flat surface. Drop meat mixture by teaspoonfuls onto center of each wrapper.
• Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a "firecracker" shape.
• Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
• Bake until wontons are golden brown, about 15 minutes.
• Serve with prepared salsa.
• 5 Points Yields 5 wontons and 2 tablespoons of salsa per serving.