Grilled Salads

Give your family or friends a new “twist” on flavors. Grill meats to put into these terrific salads!

GREEK BEEF KABOB SALAD

1 lb. boneless beef top sirloin steak, cut into 1 ½ inch cubes
1 cup purchased Green vinaigrette salad dressing
1 (10 oz) pkg. prewashed, chopped romaine lettuce
1 medium cucumber, halved, seeded and sliced
20 pitted kalamata olives
12 grape or cherry tomatoes, halved
4 oz. (1 cup) crumbled feta cheese

Place beef cubes in 1-gallon resealable food storage plastic bag; add ½ cup of the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours to marinate.

Heat grill. Thread beef onto four 8 to 10 inch metal skewers; discard marinade.
When ready to grill, place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 9 to 11 minutes or until beef is of desired doneness, turning once.

Meanwhile, divide lettuce onto individual serving plates. Top each evenly with cucumber, olives, tomatoes and cheese. Drizzle with remaining ½ cup salad dressing. Top with cooked beef. YIELD: 4 Servings

GRILLED SALMON CAESAR SALAD

1 (1 lb) salmon fillet
2/3 cup purchased Caesar salad dressing
1 (10 oz) pkg. prewashed chopped romaine lettuce
½ cup Caesar-flavored croutons
¼ cup sliced ripe olives
1 oz. (¼ cup) shredded fresh Parmesan cheese

Heat grill. When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush surface of fish with 1 tablespoon of the salad dressing. Cook 9 to 11 minutes or until fish flakes easily with fork and is opaque.

In large bowl, combine lettuce, croutons and olives; toss to mix. Pour remaining salad dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese. YIELD: 4 Servings