Recipe by Sargento®
"Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing."
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2 1/2 teaspoons
minced garlic, divided
freshly ground black pepper
lean skirt steak or flank steak
packed torn romaine lettuce or mixed salad greens
tomato, seeded, chopped
ripe avocado, peeled, seeded, diced
1 1/4 cups
Sargento®Shredded Reduced Sodium Mild Cheddar Cheese or Sargento® Artisan Blends Shredded Double Cheddar Cheese, divided
thinly sliced red onion
extra virgin olive oil
fresh lemon juice or white wine vinegar
pureed chipotle chlies in adobo sauce
Easy and delicious - just what I was looking for tonight for a quick supper. Instead of reduced sodium I used reduced fat cheddar cheese. I opted not to use the vinaigrette in this recipe, but used "Smoked Paprika Vinaigrette" from this site as I had some already made from a previous night and that stuff is oh so good.
I made this without the chipotle and vinegar (reason for the 4 stars instead of 5). Used jelapeno ranch instead. Served with garlic toast. Very good and will make again.
I did like this recipe! It was a great dish!
This was good!! I did add a couple things to this salad just because I had them in the fridge to use. I added radishes, cucumber and some chopped charred poblano's that I had grilled along with the steaks. Used some heirloom yellow tomatoes from my garden as well. The dressing is yummy, but I think I will double the dressing next time (the chipotle is a must!), it was barely enough for 2 of us. Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Pepper Steak Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 274
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