Popular - Tips
Hot grilled steak and mushroom kabobs adorn this leafy romaine salad.
Prep 30 mins Total: 30 mins Servings: 2 Yield: 2 servings
Skewered Steak and Vegetable Salad
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 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.
*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.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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