Fajita Salad With Creamy Salsa Dressing 3/4 pound beef flank steak, you may substitute boneless, skinless chicken breasts or shrimp 1 cup quartered red bell pepper(s) 1 cup quartered yellow pepper(s) 1 zucchini, sliced 1 medium red onion(s), cut into wedges and skewered 1 tablespoon Bertolli® Olive Oil lettuce leaves Creamy Salsa Dressing (8-inch) flour tortillas
1. Brush beef, peppers, zucchini and onion lightly with oil. Grill or broil until beef is desired doneness and vegetables are tender. 2. To serve, cut beef and peppers into strips; Arrange with zucchini and onion on lettuce lined platter. Serve with Creamy Salsa Dressing and flour tortillas. Serves: 5
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