1
large red or yellow bell pepper, cut into strips
1
cup sliced mushrooms (3 ounces)
1/4
teaspoon salt
1/8
teaspoon pepper
6
cups bite-size pieces salad greens
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Steps
1
Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
2
Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
3
Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.
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Enjoy this sizzling summer salad with a crusty French baguette and tall glasses of iced tea.
Bell peppers are available in a rainbow of colors, such as red, yellow, green, orange, purple and chocolate brown. Pick whatever color you like, or use a variety!
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