Fire-Roasted Fall Salad

1. 1

   Marinate steaks in 2-1/4 cups dressing (or in 3 Tbsp.

2. 2

   dressing for trial recipe) in non-reactive pan in refrigerator at least 30 min.

3. 3

   or up to 2 hours.

4. 4

   Remove steaks from marinade; discard marinade.

5. 5

   Grill steaks on medium-high heat 4 to 5 min.

6. 6

   or until medium doneness (160 degrees F), turning once.

7. 7

   Meanwhile, toss zucchini and onions with 3/4 cup of the remaining dressing (or with 1 Tbsp.

8. 8

   of the remaining dressing for trial recipe).

9. 9

   Grill 3 to 5 min.

10. 10

    or until vegetables are crisp-tender, turning occasionally.

11. 11

    Remove steaks and vegetables from grill.

12. 12

    Season with salt and black pepper.

13. 13

    Cut steak into thin slices and vegetables into bite-size pieces; place in large bowl.

14. 14

    Add all remaining ingredients except remaining dressing; mix lightly.

15. 15

    For each serving: Plate 4 cups salad; top with 3 Tbsp.

16. 16

    of the remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.