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Skewered Steak and Vegetable Salad

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"Hot grilled steak and mushroom kabobs adorn this leafy romaine salad."
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Ingredients

30 m servings
Original recipe yields 2 servings

Directions

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  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.
  2. Grill or broil steak kabobs to desired doneness.
  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.
  4. Combine romaine, carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette, to taste.
  5. Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.

Footnotes

  • Lite Balsamic and Caper Vinaigrette
  • Whisk together 3/4 cup prepared light balsamic dressing and 2 tablespoons capers, coarsely chopped, until blended. Makes about 1 cup.

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