• 2servings
  • 15minutes
  • 251calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) beef skirt steak or flank steak

  2. 1 tablespoon olive oil

  3. 2 teaspoons dry blackening seasoning

  4. 1 (9 ounce) package DOLE® Classic Romaine

  5. 6 cherry tomatoes, cut in half

  6. 1/4 cup thinly sliced DOLE Red Onion

  7. 1/4 cup ripe olives

  8. 2 tablespoons thinly sliced roasted red pepper

  9. Berry Vinaigrette (recipe below)

  10. 2 tablespoons crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.

  2. Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.

  3. Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.


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