Ingredients35 m servings 251 cals
- Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
- Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
- Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
- Berry Vinaigrette
- Combine 1 cup DOLE Frozen Mixed Berries, partially thawed, 1/2 cup olive oil, 3 tablespoons rice vinegar, salt and ground black pepper, to taste in blender container. Cover; blend until smooth. Makes about 1 cup.
Per Serving: 251 calories; 15.1 g fat; 11.8 g carbohydrates; 17.7 g protein; 36 mg cholesterol; 839 mg sodium. Full nutrition
ReviewsRead all reviews 5
Excellent Steak salad. We enjoyed the unique dressing. Will be trying this with our favorite blue cheese dressing next time. We did use tenderloin steaks because that was what I had on hand. Del...
A really nice recipe for something different, with meat too. Would be nice with any other additions eg corn or fresh herbs.
This was a great steak salad, although I did not make the vinaigrette. Loved the combination of other flavors in this and look forward to trying it with the berry vinaigrette! Thanks, Dole!