Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
3/4 lb. beef sirloin steak, 1/2- to 3/4-inch thick
2 large yellow peppers, halved lengthwise, seeded
8 cups torn mixed salad greens or spring greens
2 beefsteak or other large tomatoes, cut into wedges
1/2 cup slivered red onions
PREHEAT greased grill on medium-high. Set aside 1/3 cup of the dressing
for salad. Brush remaining dressing lightly over one side of steak and
insides of peppers.
GRILL steak and peppers 10 min., turning steak after 5 min. (peppers do
not need turning) until medium doneness (160°F).
MEANWHILE, arrange greens, tomatoes and onion on four serving plates.
Cut steak across grain into thin slices and peppers into strips; arrange
over greens. Drizzle reserved 1/3 cup dressing over salads.
Make Ahead:
When grilling, grill extra pieces of steak or chicken to use later in
salads or sandwiches.
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 pepper is rich in vitamin C and the greens team up with
the red tomato for a good source of vitamin A.
Diet Exchange:
3 Vegetable,2 Meat (L),1 Fat
Nutrition (per serving)
Calories 220
Total fat 9g
Saturated fat 2g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 16g
Dietary fiber 4g
Sugars 8g
Protein 18g
Vitamin A 40%DV
Vitamin C 160%DV
Calcium 6%DV
Iron 15%DV
Total Time: 25 min
Makes: 4 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
3/4 lb. beef sirloin steak, 1/2- to 3/4-inch thick
2 large yellow peppers, halved lengthwise, seeded
8 cups torn mixed salad greens or spring greens
2 beefsteak or other large tomatoes, cut into wedges
1/2 cup slivered red onions
PREHEAT greased grill on medium-high. Set aside 1/3 cup of the dressing
for salad. Brush remaining dressing lightly over one side of steak and
insides of peppers.
GRILL steak and peppers 10 min., turning steak after 5 min. (peppers do
not need turning) until medium doneness (160°F).
MEANWHILE, arrange greens, tomatoes and onion on four serving plates.
Cut steak across grain into thin slices and peppers into strips; arrange
over greens. Drizzle reserved 1/3 cup dressing over salads.
Make Ahead:
When grilling, grill extra pieces of steak or chicken to use later in
salads or sandwiches.
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 pepper is rich in vitamin C and the greens team up with
the red tomato for a good source of vitamin A.
Diet Exchange:
3 Vegetable,2 Meat (L),1 Fat
Nutrition (per serving)
Calories 220
Total fat 9g
Saturated fat 2g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 16g
Dietary fiber 4g
Sugars 8g
Protein 18g
Vitamin A 40%DV
Vitamin C 160%DV
Calcium 6%DV
Iron 15%DV
