Skip the steak house and the sky-high prices. Thinly sliced grilled steak and crumbled blue cheese make this a green salad any carnivore will appreciate.
What You Need
Original recipe yields 2 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 boneless beef sirloin steak (1/2 lb.), 1/2 inch thick
1/2 lb. fresh asparagus spears
1 large red pepper, cut into 2-inch-wide strips
1 Tbsp. olive oil
1 pkg. (6 oz.) torn mixed salad greens
1/4 cup ATHENOS Crumbled Blue Cheese
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Let's Make It
Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Meanwhile, grill asparagus and peppers 5 to 7 min. or until crisp-tender, turning occasionally and brushing with oil.
Cut vegetables in half, then cut steak across the grain into thin slices.
Place salad greens in large bowl. Add grilled vegetables and remaining dressing; toss to coat. Place on platter; top with meat and cheese.
Save 90 calories and 10g of fat per serving by preparing with KRAFT Lite Balsamic Vinaigrette Dressing.
Grilled Chicken and Feta Salad
Prepare as directed, substituting 2 small boneless skinless chicken breasts for the steak and ATHENOS Traditional Crumbled Feta Cheese for the blue cheese.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 7g
* 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.