Blackened Steak Salad
Yield: 48 servings, about 4 cups each
Ingredients   Weights   Measures
 mixed salad greens    3 lb.    4-1/2 gal.
 romaine lettuce, torn    4 lb. + 8 oz.    3 gal.
 pepper-coated beef flank steaks, grilled, cut into thin strips    12 lb.    2-1/4 gal.
 tomatoes, cut into thin wedges    6 lb.    1-1/2 gal.
 red onions, slivered    4 lb. + 8 oz.    3 qt.
 green peppers, thinly sliced    3 lb.    3 qt.
 KRAFT Blue Cheese Dressing, Spoonable    4 lb. + 8 oz.    2-1/4 qt.
TOSS mixed greens and lettuce; cover and refrigerate until ready to use.
FOR each serving: Place 2-1/2 cups greens mixture on serving plate. Top with 3/4 cup meat, 1/2 cup tomatoes, 1/4 cup onions and 1/4 cup peppers.
DRIZZLE with 3 Tbsp. dressing or pour dressing into small pitcher and serve on the side.
TIPS
Use any convenience black pepper spice mix for coating the steaks, using 2 Tbsp. pepper mix for each pound of steak. Rub the pepper mix evenly onto both sides of steaks; cover and refrigerate up to 4 hours before grilling.
To grill a 1-1/2- to 2-lb. flank steak, grill on medium-high heat for 17 to 20 min. or until medium-rare doneness (135°F), turning occasionally.
Nutrition Information Per Serving:
Calories 500
Total fat 34 g
Saturated fat 9 g
Cholesterol 90 mg
Sodium 550 mg
Carbohydrate 13 g
Dietary fiber 3 g
Sugars 8 g
Protein 36 g
Vitamin A 70 %DV
Vitamin C 80 %DV
Calcium 10 %DV
Iron 20 %DV
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