Grilled Steak & Vegetable Salad
Vinaigrette does double duty as both a marinade and a dressing in this main-dish salad.
Prep: 15 min
Total: 25 min
1/2 cup Kraft Balsamic Vinaigrette Dressing, divided
1 boneless beef sirloin steak (3/4 lb), 1/2 to 3/4 inch thick
2 large yellow peppers, cut lengthwise in half
8 cups spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions
Preheat grill to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
Place steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160 F) and grill pepper 10 min. (Peppers do not need turning.) Meanwhile, place greens in 4 serving bowls; top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.
Makes 4 servings, 1 salad each.
Nutrition Bonus: This colorful low-fat, low-calorie main-dish salad provides 2 cups of the recommended 2 1/2 cups of vegetables per day. The bright yellow peppers are rich in vitamin C, and the greens team up with the red tomatoes for a good source of vitamin A.
Kraft Food & Family, Summer 2008, p. 25.
