This is a nice combination for a hot summer night. It’s light enough to be cool and refreshing but hearty enough to be a satisfying supper. Add a baguette and the meal is complete.
Parmesan is the only cheese I used here but feta would make a nice addition, along with olives.
- Beef Strips, cut for fajitas
- Italian Dressing Mix
- Olive Oil
- Lettuce, Baby Romaine tonight
- Bell Peppers, a red and a yellow
- Red Onion
- Grape Tomatoes
- Garlic, 3 or 4 cloves
- Parmesan Cheese
Slice the peppers.
Mince the garlic.
Combine lettuce, grape tomatoes and red onion rings in a large bowl.
Grate Parmesan over the top.
Heat a bit of olive oil over medium to medium-high heat. Sprinkle the meat with the dressing mix.
Add the meat the pan.
Cook over medium-high heat until it’s browned, stirring occasionally.
Remove the meat from the pan and set it aside.
Add the peppers and garlic to the same pan and cook over medium heat just until they start to soften a bit, stirring up the meat drippings as you go. Toss the meat back into the pan for just another minute so it’s all well mixed.
Toss the salad.
Add the meat and peppers.
Serve! There’s really no need for additional salad dressing.