vscocam-photo-1The other night I made dinner for my friends to celebrate their engagement while they packed up their townhome to move into their first house together. My friend Lainie is celiac so I always love the challenge of trying to find friendly recipes that she can eat and everyone else can enjoy. I made her my Easy Oven Fajitas and they were a huge hit. A few days later I was still craving mexican food and decided to see if I could convert my fajita recipe into a salad recipe.

Ingredients: (optional if you have diet restrictions)

  • 1 Red Bell Pepper (diced)
  • 1 Yellow Bell Pepper (diced)
  • 1 Green Bell Pepper (diced)
  • 1/3 C. Red Onion (diced)vscocam-photo-2 (3)
  • 1 Large Bowl Chopped Bibb Lettuce
  • 2 C. Corn (I use corn that I froze from the farmers market)
  • 1 (4 oz.) Can Diced Jalapeños
  • 1 (8 oz.) Can Sliced Black Olives
  • 1 Carton Cherry Tomatoes (halved)
  • 1 Bag Tortilla Chips
  • 1 1/2 C. Colby Jack Shredded Cheese*
  • 2 C. Guacamole
  • 1 Package Fajita Seasoning
  • 1 C. Extra Virgin Olive Oil
  • Juice from 1 Lemon
  • 2 lbs. Steak Pieces (pre-cut for stir fry)*


  1. Preheat grill on high heat
  2. In a large bowl combine topping mixture: all four peppers, red onions, olives, corn and steak.
  3. Toss with olive oil and lemon juice.
  4. Sprinkle with fajita seasoning and stir slightly to coat.
  5. Pour topping mixture out on a flat baking sheet.
  6. Reduce grill heat to low.
  7. Place baking sheet on grill and cover.
  8. Grill for about 10-15 min. or until steak pieces are cooked.
  9. Remove toppings from grill and place in a bowl for serving.
  10. Serve salad with all toppings separate so people can build their own.
  11. Salads can be topped with guacamole, tomatoes, cheese and tortilla strips.
  12. Tastes great with Hidden Valley Fiesta Salsa Ranch Dressing.

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