Smoky grilled steak and peppers make this smart-choice salad super satisfying.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 cups torn romaine lettuce
2 small plum tomatoes, sliced
1 yellow pepper, halved, grilled and sliced
1 lb. (450 g) beef flank steak, grilled, sliced
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
8 slices multi-grain baguette (1/2 inch thick), toasted
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How do I make it ?
Cover four salad plates with lettuce.
Top with tomatoes, peppers, meat and cheese.
Drizzle with dressing just before serving. Serve with toast slices.
Kraft Kitchen Tips!
How to Grill the Yellow Pepper
Cut pepper lengthwise in half. Brush lightly with small amount of the Italian dressing. Add to barbecue along with the steak. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Cut into strips, then use as directed.
Substitute roasted red pepper strips for the grilled yellow peppers.
How to Slice Steak for Tenderness
The key to tender delicious flank steak is in the slicing. Use a sharp knife to cut the steak into thin slices across the grain.
When grilling, grill extra pieces of steak or chicken to use later in salads or sandwiches.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 6 g
Cholesterol 55 mg
Sodium 560 mg
Total carbohydrate 23 g
Dietary fibre 4 g
Sugars 4 g
Protein 34 g
Makes 4 servings, 1/4 recipe (289 g) each.
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.