1 tablespoon prepared Lawry’s Taco Seasoning blend
10 oz cooked lean roast beef, thinly sliced
2 measured teaspoons Extra-Virgin Olive Oil
½ large red bell pepper, thinly sliced
4 cups chopped romaine lettuce
1 cup chopped beefsteak tomatoes
½ cup diced onion
3 tablespoons fresh lemon juice
¼ cup chopped fresh cilantro or Italian parsley leaves
4 oz reduced-fat Monterey Jack cheese, divided into 4 servings
In medium bowl, combine taco seasoning and beef slices tossing to coat. Warm 1 teaspoon of oil in large non-stick skillet over low heat. Add pepper and onion; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices; cook to warm through.
Combine lettuce and tomatoes in large serving bowl. Toss with remaining olive oil and lemon juice.
Divide salad into 4 servings and top with equal amount of beef, pepper and onion mixture. Sprinkle with cheese and cilantro. Serve immediately.
Yield: 4 Servings
Exchanges per serving
Protein: 3 1/2
Nutrition facts per serving
240 calories (95 from fat); 31g protein; 5g net carb; 10.5 g fat