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Make It

  • Preheat barbecue to medium-high heat. Reserve 1/4 cup of the dressing; set aside. Brush remaining dressing onto outsides of mushrooms, peppers and one side of the steak.

  • Grill mushrooms, peppers and steak, dressing-sides down, 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning after 5 min. Meanwhile, cover four serving plates with greens, then top with onions and cheese.

  • Cut steak across the grain into thin slices; cut mushrooms and peppers into strips. Top salads with the meat and vegetables. Drizzle with the reserved 1/4 cup dressing.

Kraft Kitchen Tips

  • SERVING SUGGESTION

    Serve with half of a multigrain baguette, sliced and 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing for dipping.

  • SUBSTITUTE

    For a milder cheese, substitute marinated cream cheese for the goat cheese. To prepare cream cheese, pour 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing over 125 g (1/2 of 250-g pkg.) cubed Philadelphia Brick Cream Cheese in shallow glass dish; cover. Refrigerate at least 30 min. to marinate. Remove cheese from marinade; discard marinade.

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Servings

Makes 4 servings, one salad (287 g) each.

healthyLiving

  • Healthy Living

Diabetes Center

Diet Exchange

3-1/2 Meat & Alternatives

Diabetes Center

The red peppers in this tasty salad provide an excellent source of both vitamins A and C.

Nutritional Info

Serving Size 1/4 recipe (287 g)

AMOUNT PER SERVING
Calories260
Calories From Fat108
Total Fat 12g
Saturated Fat 4g
Cholesterol 55mg
Sodium 310mg
Total Carbohydrates 11g
Dietary Fiber 3g
Sugars 5g
Protein 28g
Vitamin A35%
Vitamin C180%
Calcium6%
Iron25%

* 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.

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