We doubled up the savory goodness by topping this crunchy salad with grilled sirloin AND grilled portobello mushrooms. Sound delish? It is!
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
2 portobello mushroom s, stems removed
2 red pepper s, quartered
1 boneless beef sirloin steak (1 lb.)
4 cups torn mixed salad greens
2 Tbsp. sliced red onion s
1/4 cup crumbled goat cheese
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Let's Make It
Heat grill to medium-high. Reserve 1/4 cup dressing. Brush remaining dressing onto mushrooms, peppers and steak.
Grill, dressing-sides down, 5 min. on each side or until steak is medium doneness (160ºF) and vegetables are crisp-tender.
Cut steak and grilled vegetables into strips; place on top of greens. Top with onions, cheese and reserved dressing.
For milder flavor, substitute marinated cream cheese for the goat cheese. To prepare, pour additional 1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil over 4 oz. (1/2 of 8-oz. pkg.) cubed PHILADELPHIA Cream Cheese in shallow glass dish; cover. Refrigerate at least 30 min. to marinate. Remove cheese from marinade; discard marinade. Use cheese as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.