Skewered Steak and Vegetable Salad

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

By Dole

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Grill or broil steak kabobs to desired doneness.

  • 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.

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

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

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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