Fajita Salad

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1 head romaine lettuce, washed and spun dry, then coarsely chopped

1 red bell pepper, deribbed and cut into thin strips

1 1/2 cups grilled corn kernels (about 2 ears)(from Master Recipe)

3 to 4 wedges grilled red onions (from Master Recipe), sliced thin

8 ounces grilled flank steak (from Master Recipe), sliced thin

1 avocado, pitted, peeled and cubed

4 large flour tortillas


1/2 cup fresh lime juice

1 teaspoon Dijon mustard

1/2 teaspoon ground cumin

1/3 cup olive oil

Salt and pepper to taste

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