Hearts of Romaine with Skewered Steak and Vegetable Salad

These sweet romaine and red leaf lettuces give any salad a crisp and refreshing finish. Toss with veggies and top with steak skewers for a palate-pleasing experience.

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  • 2
  • 30


  • 8 ounces boneless beef top loin steak
  • 2 to 3 tablespoons prepared tamari-ginger sauce or soy sauce
  • 1 cup sliced small mushrooms
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 cups DOLE® Hearts of Romaine
  • 1/2 cup julienne-cut carrots
  • 1/2 cup broccoli florets, cooked and cooled
  • Lite Balsamic and Caper Vinaigrette (recipe below)


Lite Balsamic and Caper Vinaigrette:
  • Whisk together 3/4 cup prepared light balsamic dressing and 2 tablespoons capers, coarsely chopped, until blended.
  • Makes about 1 cup.


  • Cut steak into eight 1-inch cubes.
  • Thread 2 cubes of steak on 4 (6-inch) skewers.
  • Brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce.
  • Grill or broil steak kabobs to desired doneness.
  • Season mushrooms with garlic powder and sauté in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.
  • Combine romaine, carrots and broccoli in large bowl.
  • Toss with Lite Balsamic and Caper Vinaigrette, to taste.
  • Divide salad on 2 large plates.
  • Arrange mushrooms and steak kabobs on top of each.
  • Refrigerate leftovers.