Veggie Fajita Salad!

Sometimes when you are trying to lose weight, you have to give up a few things. For example, I had veggie fajitas the other night, and they were fabulous! The tortillas, however, yummy and low-cal as they were, were NOT a low-sodium food; they had 210 mg of sodium apiece. When you are restricting your sodium intake like I am, that much really makes a difference. And I gained weight the next day! (It was likely water weight, but was still unwelcome!)

I couldn’t get the wonderful taste of those fajitas out of my mind, so I went back to the drawing board to figure out how I could once again experience that yummy Veggie Fajita taste. What I came up with was this flavorful Veggie Fajita Salad!

First, I took a few choice veggies such as mushrooms, red peppers, purple (aka “red”) onions, and several pieces of broccoli, and threw them on the George Foreman Grill. Don’t they look pretty? Honestly, folks, this stuff is SUPER good for you! And there are practically no calories to speak of in that whole grillful, because there is no oil at all!

Next, I took the juice of one lime and drizzled it all over the veggies. Then I took some of my super-duper easy-to-make spice mix, that I have dubbed “Mexispice” because I use it to add a Mexican flavor, and sprinkled that heavily over the veggies. I then closed the grill and let it do its thing.

The spice mix is super easy to make and very low sodium. It has:

4 teaspoons cumin
4 teaspoons sodium-free chili powder
1 teaspoon Fajita Seasoning (this adds 400 mg sodium, but you end up with 3 TABLESPOONS of the mix. That’s not too bad!)

Mix the spices together, and apply liberally. This is also the mix I use on my Lime & Mexispice Roasted Corn-on-the-Cob.

While the veggies are grilling, assemble your salad. Use what you like within reason. You want to enjoy this salad!

I used:
Organic lettuce
Tomato
Bread-and-butter pickle slices (they have less sodium than dill pickles)
Roasted Corn Salsa
A few croutons
Reduced-calorie Cheddar Cheese stick (sliced into little squares, 60 calories)
Two little “beaniekins” that I had previously made from refried black beans, which added some protein.

Finally, assemble your salad! Dress with the low-calorie, low-sodium dressing of your choice. (I used a homemade Creamy Cilantro-Lime dressing.)

Sit back and enjoy your healthful, guilt-free, amazingly yummy Veggie Fajita Salad. Your body will thank you!