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Grilled Steak & Vegetable Salad

Prep Time:
15 min

Total Time:
25 min

Makes:
4 servings, one salad each

What You Need

1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided

1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick

2 large yellow peppers, cut lengthwise in half

8 cups spring greens or torn mixed salad greens

2 large tomatoes, cut into wedges

1/2 cup thinly sliced red onions

Make It

PREHEAT grill to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.

PLACE steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover four serving plates with greens; top with tomatoes and onions.

CUT steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.

Kraft Kitchens Tips

Make Ahead

Grill extra pieces of steak or chicken to use later in salads or sandwiches.

K:45796v0 :74521

(81)

Rated

by sunbun01 on 9/23/2008
" I used salmon instead of steak because we do not eat red meat. I also added a few extra veggies, a sliced pear, and some feta cheese. YUM!!"

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Nutrition Infomation

Calories

220

Total fat

9 g

Saturated fat

2 g

Cholesterol

45 mg

Sodium

250 mg

Carbohydrate

16 g

Dietary fiber

4 g

Sugars

8 g

Protein

18 g

Vitamin A

40 %DV

Vitamin C

160 %DV

Calcium

6 %DV

Iron

15 %DV

Healthy Living Information

Low Fat

Low Calorie

Good source of vitamin A or C

Low sodium

Diet Exchange

3 Vegetable + 2 Meat (L) + 1 Fat

Nutrition Bonus

Serve up this colorful low-fat, low-calorie main-dish salad that provides 2 cups of the recommended 2-1/2 cups of vegetables per day. The bright yellow peppers are rich in vitamin C and the greens team up with the red tomato for a good source of vitamin A.