Fajita Salad

1. Put 1 tbs olive oil in a large skillet.

2. Add chopped bell peppers and onions to skillet. Sauté until tender.

3. Put 1 tbs olive oil in medium skillet. Put tender tips in it. Sprinkle lady's over meat. Sauté until cooked through.

4. cut romaine heart into bite size strips.

5. pour sirloin tips, onions, and peppers over romaine.

6. Put ranch and corn salsa over the tips and onions.

7. Toss salad. Serve.

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Nutrient	Quantity
Total fats	36.1502 g
Protein	105.2418 g
Carbohydrates	19.9318 g
Energy	841.9578 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3311 g
Water	512.7348 g
Aspartic acid	9.894 g
Calcium, Ca	75.5467 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0317 g
Lutein + zeaxanthin	1200.81 g
Fiber, total dietary	2.135 g
Fatty acids, total saturated 22:0	0.037 g
Carotene, beta	2864.81 g
Niacin	33.2545 mg
Hydroxyproline	0.3627 g
Vitamin A, RAE	243.7 g
Arginine	6.7312 g
Riboflavin	1.6812 mg
Tocopherol, beta	0.0388 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0698 g
Fatty acids, total saturated 20:1	0.1293 g
Glutamic acid	16.3245 g
Sodium, Na	737.8372 mg
Fatty acids, total saturated 16:1 undifferentiated	0.553 g
Total lipid (fat)	36.1502 g
Manganese, Mn	0.2795 mg
Fructose	1.8579 g
Proline	4.2281 g
Fatty acids, total saturated 16:0	4.7242 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.5073 g
Sucrose	0.8792 g
Choline, total	373.0452 mg
Fatty acids, total polyunsaturated 18:1 t	0.047 g
Sugars, total	5.9486 g
Serine	4.3811 g
Fatty acids, total saturated 18:0	1.3973 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	3.2445 mg
Selenium, Se	120.3163 g
Ash	7.4396 g
Fatty acids, total saturated 18:1 undifferentiated	22.3464 g
Pantothenic acid	4.6595 mg
Phenylalanine	4.3664 g
Copper, Cu	0.4892 mg
Betaine	30.5384 mg
Thiamin	3.0491 mg
Retinol	0.56 g
Methionine	2.8549 g
Iron, Fe	5.0675 mg
Carbohydrate, by difference	19.9318 g
Phosphorus, P	1150.9557 mg
Folate, total	80.93 g
Tocopherol, gamma	0.5025 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0022 g
Lycopene	2341.43 g
Alanine	5.9941 g
Cholesterol	284.9873 mg
Valine	5.2873 g
Fatty acids, total saturated 18:2 undifferentiated	4.244 g
Glycine	4.7278 g
Carotene, alpha	91.91 g
Glucose (dextrose)	2.3904 g
Fatty acids, total saturated 14:0	0.0932 g
Zinc, Zn	9.7802 mg
Isoleucine	4.9517 g
Maltose	0.7728 g
Tocopherol, delta	0.0047 mg
Fatty acids, total polyunsaturated	4.8471 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	8.5948 g
Tocotrienol, alpha	0.0279 mg
Fatty acids, total polyunsaturated 18:2 i	0.0056 g
Vitamin A, IU	4853.41 IU
Folate, DFE	80.93 g
Tryptophan	1.2433 g
Vitamin C, total ascorbic acid	14.347 mg
Phytosterols	66.04 mg
Fatty acids, total polyunsaturated 16:1 c	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	3.0253 g
Fatty acids, total saturated 20:0	0.1146 g
Starch	2.7944 g
Lactose	0.0392 g
Tyrosine	4.1362 g
Vitamin B-12	2.4027 g
Vitamin K (phylloquinone)	72.906 g
Fatty acids, total saturated	6.3978 g
Histidine	4.2431 g
Fatty acids, total monounsaturated	23.065 g
Threonine	4.6053 g
Folate, food	80.93 g
Fatty acids, total polyunsaturated 17:0	0.032 g
Vitamin E (alpha-tocopherol)	4.8905 mg
Fatty acids, total trans	0.0408 g
Fatty acids, total trans-monoenoic	0.0408 g
Magnesium, Mg	134.4036 mg
Lysine	9.2801 g
Potassium, K	2202.9941 mg
Cystine	1.1806 g
Fluoride, F	2.093 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Tomato	1	16.38	3.5399	0.182
Romaine lettuce	1	7.99	1.5463	0.141
Bell Pepper	2	0	0	0
yellow onion	1	0	0	0
seasoning salt	1 pinch	0	0	0
sirloin	1 lb	512.2678	0	7.752
ranch dressing	0.25 cup	66.64	14.8456	1.0752
corn black bean salsa	0.5 cup	0	0	0