Be the first to Prep Time: 5 minutes
Ingredients:
- 1/2 cup Italian salad dressing
- 1/2 cup salsa
- 1 teaspoon finely shredded lime peel
- 2 Tablespoons lime juice
- 1 Tablespoon snipped fresh cilantro
- 1/4 teaspoon hot pepper sauce
Preparation:
In a small bowl stir salad dressing, salsa, lime peel, lime juice, cilantro, and hot pepper sauce.
To use, pour marinade over beef or chicken in a plastic bag and seal. Set in a shallow dish. Marinate in the refrigerator 4 hours for chicken or overnight for beef, turning bag occasionally. Drain, reserving marinade.
Grill beef or chicken and vegetables for fajitas, brushing occasionally with the marinade up to the last 5 minutes of grilling. Slice beef or chicken for fajita filling.
Yield: 1 cup
Per Tablespoon: 37 calories, 100 percent from fat, no protein, 4 grams fat, 1 gram saturated fat, 2 grams carbohydrates, no cholesterol, 86 milligrams sodium, no fiber.
Recipe Source: The New Grilling Book edited by Kristi Fuller (Meredith Books)
Reprinted with permission.
To use, pour marinade over beef or chicken in a plastic bag and seal. Set in a shallow dish. Marinate in the refrigerator 4 hours for chicken or overnight for beef, turning bag occasionally. Drain, reserving marinade.
Grill beef or chicken and vegetables for fajitas, brushing occasionally with the marinade up to the last 5 minutes of grilling. Slice beef or chicken for fajita filling.
Yield: 1 cup
Per Tablespoon: 37 calories, 100 percent from fat, no protein, 4 grams fat, 1 gram saturated fat, 2 grams carbohydrates, no cholesterol, 86 milligrams sodium, no fiber.
Recipe Source: The New Grilling Book edited by Kristi Fuller (Meredith Books)
Reprinted with permission.
