Fajita Salad with Avocado Dressing

    Ingredients:
    1 cup cold rare flank steak, sliced paper thin (deli roast beef will work in a pinch)
    2 tbsp. lime juice
    1 head crisp iceberg lettuce, shredded
    1/2 small sweet onion, diced
    4 tbsp. fresh cilantro leaves
    1/2 cup avocado salad dressing [to follow]
    1 vine-ripened tomato, diced
    2 oz. Jack cheese, cut in julienne strips
    1/2 cup crushed corn tortilla chips

    Directions:
    Slice cooked beef thinly against the grain and toss lightly with the lime juice and cilantro. This should be done while meat is just done and still warm. Refrigerate. At serving time, lightly toss lettuce, onion with dressing. Arrange on place with strips of meat on top. Garnish with remaining ingredient and an additional sprig of cilantro.

    Avocado Salad Dressing

    1/2 small very ripe avocado
    1/2 cup bottled light, low-fat Italian dressing
    1 tsp. cumin seeds.
    Whip ingredients smooth in the blender.

    Tip: Store in refrigerator. Makes 1 cup

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    recipe by - perotheus.com
    copyright © 2001 - 2005
    I forgot where I got this recipe. It is not
    originally mine.