Skewered Steak and Vegetable Salad

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

• Preparation Time: 30 mins
• Total Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon garlic powder
• 8 ounces boneless beef top loin steak
• 2 tablespoons prepared tamari-ginger sauce or soy sauce, or more to taste
• 1 cup sliced small mushrooms
• 4 cups DOLE® Leafy Romaine
• ½ cup julienne-cut carrots
• ½ cup broccoli florets, cooked and cooled
• Lite Balsamic and Caper Vinaigrette (recipe below)

Recipe Instructions

Step 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.

Step 2

Grill or broil steak kabobs to desired doneness.

Step 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.

Step 4

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

Step 5

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