Grilled Steak & Vegetable Salad

INGREDIENTS :

1/2 cup KRAFT Light Balsamic Vinaigrette Dressing, divided

1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick

2 large yellow peppers, cut lengthwise in half

8 cups torn spring greens or torn mixed salad greens

2 large tomatoes, cut into wedges

1/2 cup thinly sliced red onions

COOKING DIRECTIONS :

HEAT grill to medium-high heat.

RESERVE 1/3 cup dressing. Brush remaining dressing lightly onto 1 side of steak and onto cut sides of peppers.

PLACE steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.

CUT steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with reserved dressing.

MORE :

Make Ahead

Grill extra pieces of steak or chicken to use later in salads or sandwiches.

NUTRITION INFO :

Calories

180

Total fat

5 g

Saturated fat

1.5 g

Cholesterol

45 mg

Sodium

330 mg

Carbohydrate

16 g

Dietary fiber

4 g

Sugars

8 g

Protein

18 g

Vitamin A

35 %DV

Vitamin C

160 %DV

Calcium

6 %DV

Iron

15 %DV

Healthy Living Information

Low fat

Low calorie

Good source of vitamin A or C

Low sodium

Diet Exchange

1/2 Carbohydrate + 2 Vegetable + 2 Meat (L)

Nutrition Bonus

Serve up this colorful low-fat, low-calorie main-dish salad that provides 2 cups of the recommended 2-1/2 cups of vegetables per day. The bright yellow peppers are rich in vitamin C and the greens team up with the red tomato for a good source of vitamin A. Carb Choices: 1