Skewered Steak and Vegetable Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Skewered Steak and Vegetable Salad Recipe). Hot grilled steak and mushroom kabobs adorn this leafy romaine salad.

Brief

Prep 30 mins

Total: 30 mins

Servings: 2

Yield: 2 servings

Skewered Steak and Vegetable Salad Recipe

Ingredients

8 ounces boneless beef top loin steak

2 tablespoons prepared tamari-ginger sauce or soy sauce

or more to taste

1 cup sliced small mushrooms

¼ teaspoon garlic powder

1 tablespoon olive oil

4 cups DOLE® Leafy Romaine

½ cup julienne-cut carrots

½ cup broccoli florets

cooked and cooled

Lite Balsamic and Caper Vinaigrette (recipe below)

Tips

Directions

Step 1

Cut steak into eight 1-inch cubes. Thread 2 cubes of steak on 4 (6-inch) skewers. Brush with sauce; refrigerate 15 to 20 minutes discard remaining sauce.

Step 2

Grill or broil steak kabobs to desired doneness.

Step 3

Season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.

Step 4

Combine romaine carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette to taste.

Step 5

Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.

Nutritional Information

Skewered Steak and Vegetable Salad Recipe

Servings Per Recipe:2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.