• 2 Ratings

Cheesy bread takes the place of croutons in this grilled steak salad. A homemade vinaigrette is drizzled on top to make a spectacular, hearty salad.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • On rack of uncovered grill directly over medium heat toast bread 1 to 2 minutes, turning once. Top each bread slice with a cheese wedge; set aside.

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  • Brush onion wedges with 2 tablespoons of the oil. Grill 1 to 2 minutes each side; move to side of grill. Sprinkle salt and pepper on steaks; grill about 4 minutes, turning once.

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  • Meanwhile, for vinaigrette, in blender process one-third of the onions with the vinegar, sugar, and 1/2 teaspoon each salt and pepper. With blender operating, add remaining oil. Serve steak, grilled onions, and blue cheese toast on romaine leaves. Sprinkle basil. Pass vinaigrette. Makes 4 servings.

Nutrition Facts

506 calories; 30 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 18 g monounsaturated fat; 58 mg cholesterol; 883 mg sodium. 792 mg potassium; 25 g carbohydrates; 4 g fiber; 5 g sugar; 32 g protein; 8066 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 218 mcg folate; 1 mcg vitamin b12; 172 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
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  • 1 star values: 0