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Fajita Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
385
FAT
60%
CHOL
48%
SOD
111%

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Ingredients for 6 servings

4 teaspoons kosher salt

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed orange juice

1/2 teaspoon cumin seeds, lightly toasted

1 red pepper, peeled, seeded, and sliced

2 chipotles en adobo

1 medium onion, sliced into 1/2-inch-thick wedges

1 cup roughly chopped cilantro (leaves and stems)

1 1/2 teaspoons chili powder

1/2 orange, zest finely grated

1/2 head Napa cabbage, very thinly sliced (6 cups)

1 1/2 pounds flank steak

1 green pepper, peeled, seeded, and sliced

1 lime, zest finely grated

2 scallions, chopped, white and green reserved separately

1 tablespoon freshly squeezed lime juice

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