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4 servings, one salad (287 g) each
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Serve with half of a multigrain baguette, sliced and 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing for dipping.
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.
The red peppers in this tasty salad provide an excellent source of both vitamins A and C.
* 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.
I made this using beef tenderloin, 4oz per serving, everyone loved it! I will continue to make this for special occasions.
I really enjoyed this. I did marinate the steak for 5hr before grilling. Tasted great and I am not a big salad fan
A TIP I MARANIATE THE STEAK OVERNIGHT IN BALSAMIC VINAGAR!!!! SO GOOD!!! REALLY ENJOYED IT AND SO DID MY HUSBAND.