Fire-Roasted Fall Salad

• - beef skirt steaks
• 2 qt. KRAFT Balsamic Vinaigrette Dressing, divided
• 6 each zucchini, trimmed, cut into lengthwise slices
• 6 each onions, cut into wedges King Sooper's 1 lb For $0.99 thru 02/09
• to taste salt and black pepper
• 4-1/2 gal. mixed salad greens, torn
• 2-1/4 qt. garlic-flavored croutons
• 1-1/2 qt. red peppers, medium dice
• 1-1/2 qt. ATHENOS Crumbled Blue Cheese

1. Marinate steaks in 2-1/4 cups dressing (or in 3 Tbsp.
2. dressing for trial recipe) in non-reactive pan in refrigerator at least 30 min.
3. or up to 2 hours.
4. Remove steaks from marinade; discard marinade.
5. Grill steaks on medium-high heat 4 to 5 min.
6. or until medium doneness (160 degrees F), turning once.
7. Meanwhile, toss zucchini and onions with 3/4 cup of the remaining dressing (or with 1 Tbsp.
8. of the remaining dressing for trial recipe).
9. Grill 3 to 5 min.
10. or until vegetables are crisp-tender, turning occasionally.
11. Remove steaks and vegetables from grill.
12. Season with salt and black pepper.
13. Cut steak into thin slices and vegetables into bite-size pieces; place in large bowl.
14. Add all remaining ingredients except remaining dressing; mix lightly.
15. For each serving: Plate 4 cups salad; top with 3 Tbsp.
16. of the remaining dressing.

dressing, zucchini, onions, salt, mixed salad greens, garlic, red peppers, cheese

Taken from www.kraftrecipes.com/recipes/fire-roasted-fall-salad-110914.aspx (may not work)