This layered steak salad with grilled romaine has a distinctly Greek flavor, with cucumbers, sun-dried tomatoes, kalamata olives and crumbled feta.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1 beef skirt steak (3/4 lb.)
1 small seedless cucumber, chopped
1/4 cup chopped red onion s
1/4 cup chopped grilled yellow pepper s
1 cup halved grape tomato es
1/4 cup chopped sun-dried tomatoes
1/4 cup halved Kalamata olives
2 romaine lettuce hearts, cut lengthwise in half
1 Tbsp. olive oil
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Pour 3 Tbsp. dressing over steak in shallow glass dish. Refrigerate 20 min. to marinate. Meanwhile, combine vegetables, tomatoes and olives. Add 3 Tbsp. of the remaining dressing; toss to coat.
Heat grill to medium-high heat. Brush romaine with oil; grill 30 sec. to 1 min. or until lightly charred, turning occasionally. Remove steak from marinade; discard marinade. Grill 5 min. on each side or until done; cut into thin slices.
Place 1 romaine piece on each of 4 plates; drizzle with remaining dressing. Spoon 1 cup cucumber mixture next to romaine; top with meat and cheese.
Serve with whole wheat rolls to round out the meal.
How to Grill Bell Peppers
Preheat greased grill to medium-high heat. Cut peppers in half; remove and discard seeds and ribs. Cut peppers into chunks, if desired; brush with oil. Grill 5 to 10 min. or until crisp-tender, turning occasionally with long-handled grill tongs.
Substitute ATHENOS Crumbled Blue Cheese for the feta cheese.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 10g
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.