Fajita Salad With Creamy Salsa DressingBest Foods
1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
1/2 cup prepared salsa
3/4 pound flank steak (or boneless, skinless chicken breasts or peeled and deveined shrimp)
2 yellow bell pepper (medium red and/or, quartered)
1 medium zucchini (sliced)
1 red onion (medium, cut into wedges and skewered)
2 tablespoons olive oil
4 fajita size flour tortillas
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1For Creamy Salsa Dressing, combine Hellmann's® or Best Foods® Light Mayonnaise and salsa; set aside.
2Lightly brush beef, red peppers, zucchini and onion with Olive Oil. Grill or broil beef and vegetables until beef is desired doneness and vegetables are tender.
3Cut beef and red peppers into strips. To serve, arrange beef and vegetables over lettuce and tortillas on serving platter. Serve with Creamy Salsa Dressing.