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Blackened Steak Salad

Blackened Steak Salad
 
Yield:
48 servings, about 4 cups each

Ingredients

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.

Directions

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.

Kraft Kitchens Tips

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.
K:25203v01:97425
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Nutritional Information

Nutrition Information

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