Fajita in a Bowl

Fajita in a Bowl


Salad Dressing:
3 tablespoons apple cider vinegar (with the mother)
1/4 cup organic extra virgin olive oil
1/2 teaspoon each salt, chili powder. cumin and oregano

Salad:
1 pound of leftover grilled steak, pork or chicken, cut into bitesize strips
12 miniature sweet peppers, halved and seeded
1 medium red onion, cut into thin wedges
2 cups cherry tomatoes
2 medium ears sweet corn, husks removed
12 cups torn mixed salad greens
1 cup fresh cilantro leaves
1/2 cup Feta cheese cheese
Lime wedges and tortillas (optional)

Directions:
1. Mix all salad dressings ingredients well to combine. Refrigerate until salad is assembled.

2. Place peppers and onion on a grilling grid; place on grill rack over medium heat. 

3. Place corn directly on grill rack. 

4. Grill, pepper and onion covered, until crisp-tender, stirring occasionally 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill.

5. Grill corn until lightly charred, turning occasionally, 10-12 minutes.

6. Divide greens and cilantro among 4 bowls. 

7. Cut corn from cobs and thinly slice steak across the grain; place in bowls. 

8. Top bowls with peppers, onions and tomatoes and drizzle with dressing. 

9. Sprinkle Feta cheese over salad.

10. If desired, serve with lime and tortillas.

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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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