You only need a cup of seedless red grapes to make this grilled steak and salad recipe. But oh, what a difference they make!
What You Need
Original recipe yields 4 servings
1 beef flank steak (1 lb.)
1/3 cup KRAFT Sweet Balsamic Vinaigrette Dressing, divided
1 fennel bulb, cut lengthwise in half
1 cup seedless red grape s
1 pkg. (9 oz.) torn mixed salad greens
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
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Let's Make It
Heat grill to medium heat.
Make shallow cross-cuts in both sides of steak. Remove 2 Tbsp. dressing; brush evenly onto fennel and both sides of steak.
Grill fennel and steak 5 min. on each side or until fennel is tender and steak is medium doneness. Transfer steak and fennel to cutting board.
Spread grapes onto bottom of shallow disposable foil pan; place on grill grate. Grill 3 min. or until roasted, stirring after 1 min. Remove from grill.
Remove and discard core from fennel halves; cut fennel into thin slices. Cut steak across the grain into thin slices. Toss salad greens with grapes and remaining dressing; place on platter. Top with meat, fennel, cheese and basil.
Grilled Chicken & Parmesan Salad
Prepare recipe as directed, substituting 4 small boneless skinless chicken breasts for the steak, and adjusting the grilling time if necessary until chicken is done (165ºF).
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 4g
* 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.