Skewered Steak and Vegetable Salad Recipe

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Cassandra
Cassandra February 12, 2021
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How To Make Skewered Steak and Vegetable Salad

Fill your belly up with a serving of this steak tossed in balsamic vinaigrette and served over a bed of crunchy vegetable salad, for a fuller meal!

Preparation: 30 minutes
Cooking: 5 minutes
Total: 35 minutes
Serves:

Ingredients

  • 8ozbeef top loin steak,boneless
  • 2tbsptamari-ginger sauce,or soy sauce, prepared, or more to taste
  • 1cupsmall mushrooms,sliced
  • ¼tspgarlic powder
  • 1tbspolive oil
  • 4cupsDOLE® Leafy Romaine
  • ½cupcarrots,julienne cut
  • ½cupbroccoli florets,cooked, cooled
  • Lite Balsamic and Caper Vinaigrette

Instructions

  1. Cut the steak into eight 1-inch cubes. Thread 2 cubes of steak on four 6-inch skewers.

  2. Brush with sauce, then refrigerate for 15 to 20 minutes. Discard the remaining sauce.

  3. Grill or broil steak kabobs to the desired doneness.

  4. Season the mushrooms with garlic powder, then sauté in oil in a small nonstick skillet over medium-high heat for 4 to 5 minutes or until lightly browned.

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

To Assemble:

  1. Divide salad on 2 large plates. Arrange the mushrooms and steak kabobs on top of each.

  2. Serve and enjoy!

Recipe Notes

Refrigerate leftovers.

Nutrition

  • Calories: 379.74kcal
  • Fat: 26.67g
  • Saturated Fat: 8.84g
  • Monounsaturated Fat: 13.35g
  • Polyunsaturated Fat: 1.67g
  • Carbohydrates: 9.08g
  • Fiber: 3.27g
  • Sugar: 3.40g
  • Protein: 26.64g
  • Cholesterol: 92.99mg
  • Sodium: 1101.75mg
  • Calcium: 61.17mg
  • Potassium: 856.26mg
  • Iron: 3.60mg
  • Vitamin A: 691.14µg
  • Vitamin C: 22.66mg
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