Sirloin Salad with Bistro Ranch Dressing

Sirloin Salad with Bistro Ranch Dressing
48 servings


Ingredients Weights Measures
KRAFT Ranch Dressing (FS) 2 lb. 1 qt.
GREY POUPON Bistro Sauce 2 lb. 1 qt.
red and green peppers, cut into 1/4-inch-thick slices 8 lb. 2 gal.
red onions, cut into 1/4-inch-thick slices 3 lb. 3 qt.
oil 4 oz. 1/2 cup
boneless beef sirloin steaks 12 lb. -
mixed salad greens, torn 7 lb. + 8 oz. 6 gal.


MIX dressing and sauce until well blended; cover. Refrigerate until ready to use. Sauté peppers and onions in hot oil on high heat until crisp-tender; set aside. Meanwhile, grill or broil steaks until medium doneness (160°F); cut into 1/4-inch-wide strips.

FOR each serving: Place 2 cups of the greens on serving plate; top with 4 oz. steak and 3/4 cup of the vegetable mixture. Drizzle with 2 Tbsp. of the dressing mixture. Or, fill a 1-oz. portion cup with the dressing mixture and serve it on the side.

Kraft Kitchens Tips

To avoid wilted greens, salad should be served immediately after the addition of hot items and dressing.
Make Ahead
Cook peppers, onions and steak strips as directed; cool completely. Cover and refrigerate until ready to use. Toss with the greens as directed just before serving. Serve dressing in portion cups on the side as directed.
Prepare using KRAFT Signature Peppercorn Ranch Dressing.
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