Fajita Salad

This is an old family favorite that I cut out of a magazine about 20 years ago. We have tried it with both chicken and beef and all sorts of vegetables. I haven't found anything that didn't turn out yet. I like to use red and green bell pepper and red onion, in the summer I make a vegetarian mix of zucchini and yellow squash instead of the meat.

Fajitas

2 large chicken breasts or 1 1/2 lbs beef, sliced into thin strips
2 c. assorted vegetables, sliced thin

Marinade:
1/4 c. olive oil
1/4 c. red wine vinegar (for SCD'ers check the label for no added sugars, use apple cider vinegar if needed)
4 cloves minced garlic
1 fresh jalapeno, finely chopped or 1/2 tsp. ground cayenne
2 tsp. oregano
2 tsp. Lawry's Seasoned Salt
1 tsp. ground cumin

1. Combine all ingredients and pour half over prepared meat and in a separate container the other half over prepared vegetables.
2. Refrigerate at least 4 hours but up to 24 hours.
3. Drain marinade and place meat and vegetables on a hot cast iron skillet. Stir fry over hight heat until slightly blackened.
3. Serve over a bed of lettuce with dripped yogurt, salsa, and shredded cheddar cheese.