Thin slices of grilled chili-powdered beef steak are layered with mixed salad greens and avocados and sprinkled with dressing and mixed nuts.
What You Need
Original recipe yields 6 servings
1 beef top round steak (3/4 lb.)
dash of chili powder
8 cups mixed salad greens
1 cup cherry tomatoes, halved
1/4 cup red onion slices
1/3 cup KRAFT Fat Free Italian Dressing
1/2 of a medium ripe avocado, peeled, pitted
1/2 cup PLANTERS Lightly Salted NUT•rition Heart Healthy Mix
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Let's Make It
Preheat grill to medium-high heat. Sprinkle steak with chili powder. Grill 5 to 7 min. on each side or until cooked through. Remove steak from grill; cover loosely with foil. Let stand 5 min.
Cut steak across the grain into thin slices. Layer in clear glass serving bowl along with the lettuce, tomatoes and onion.
Place dressing and avocado in blender container; cover. Blend until smooth; drizzle over salad. Sprinkle with the nut mix.
Best of Season
Use different colors and textures of salad greens for interest. Soft, pale green butter lettuce and crisp romaine lettuce would mix well with some peppery dark green arugula and red oak lettuce.
This recipe is also a great way to use leftover cooked steak or roast beef.
Dressing can be prepared ahead of time. Place in medium bowl; cover with plastic wrap, placing the wrap directly on surface of dressing to prevent browning. Store in refrigerator up to 24 hours.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.