Kale Salad Mix With Poppyseed Dressing

Grilled Steak And Vegetable Salad From Publix®

Recipe Summary Grilled Steak And Vegetable Salad From Publix®

Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze.

Ingredients | Kale Salad Mix With Poppyseed Dressing

1 ½ pounds grilling steaks (strip, rib eye, tenderloin)

1 teaspoon kosher salt, divided

½ teaspoon ground black pepper

1 medium zucchini, halved lengthwise

3 plum (Roma) tomatoes, halved

1 (6 ounce) package fresh sliced portobello mushrooms, stems and gills removed

2 tablespoons olive oil

8 tablespoons balsamic glaze (reduced balsamic vinegar), divided

1 (5 ounce) bag mixed salad greens with arugula

4 tablespoons Caesar salad dressing, divided

Directions

Preheat grill (or grill pan).

Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan); grill 3-4 minutes on each side or until steak internal temperature is 145 degrees F. Remove steaks from grill; let stand 5 minutes before slicing.

Combine zucchini, tomatoes, portobellos, oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2-3 minutes on each side or until tender and grill marks begin to show.

Remove vegetables from grill; cut into bite-size pieces. Slice steaks.

Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.

Info | Kale Salad Mix With Poppyseed Dressing

prep: 30 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Grilled Steak And Vegetable Salad From Publix®

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