Fajita Night!

This recipe was inspired after a visit to a local eatery in downtown Tulsa.  The best part of this dining experience was spending some time with my daughter on an open air rooftop, sipping an iced water and looking out over the city.  The fajita salad I ordered was very tasty but shy on vegetables (really?) and I thought I could make it amazing in my own kitchen.  It's my new 'best dinner for guests' recipe.

There is a lot of wiggle room in the preparation of this salad.  Go with your staple favorites and I'll share with you the produce I use most often.  The salad is a bed of your favorite greens and topped with your favorite sauted veggies.  If you allow yourself some whole grains,  add a side of freshly seared corn tortillas and my infamous 'guacamole' made with a bit of avocado and alotta fresh green peas.  

Recipe in a nutshell:

Fresh salad layer:

Prepare your bed of salad and lots of it!  I used a variety of greens (artisan, Romaine, baby spinach) and toss in a full can of chopped tomatoes (no sodium added) with juice, sliced cucumber, shredded carrots, chopped zucchini and a handful of cherry tomatoes.  Sprinkle with your favorite balsamic vinegar and no-salt seasonings, toss, and keep chilled!

Sauted Veggies (water and steam method):

**If you are going to enjoy some corn tortillas, you can warm these in another pan while you are sauteing your veggies.

My favorites for the sauted topping are Baby Portobello mushrooms,  lots of sweet onion, red bell pepper (use whichever color I have the most of!) and a small amount of black beans (cooked up in my crock pot and kept in the freezer until needed).  I like to add a small can of mild green chilies, too.  Sprinkle with healthy amount of 'make-it-yourself taco seasoning,' a little water or veggie broth and let cook for several minutes, until onions are slightly clear.  Put a lid on it and turn to very low heat until ready to serve.

Sauteing my veggies

Homemade salsa (recipe not included here) or your favorite  'go to salsa' in a jar

Kim's infamous guacamole (recipe not included here)

Time to put it all together:

Get out your BIG plates and serve up a healthy amount of salad.  Fillerup!  Heap it High!

Now spoon on a good cup full of sauted veggies.

For toppings, add a few slices of avocado, a few sliced black olives, some nutritional yeast or sliced almonds.

Add a heated corn tortilla, several tablespoons of guacamole and salsa...and dinner is served!

Yummers!