Michael soothed my bruised baking ego last night with a lovely fajita salad. He marinated the beef in loads of lime juice, a little salt, pepper, and olive oil. He grilled some peppers and onions with the beef and we piled it all on top of some shredded romaine and cilantro. My favorite Herdez brand salsa verde served as the "salad dressing". With the fat-free feta cheese sprinkled on top, this was total phase one South Beach bliss.
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