Grilled Beef and Artichoke Salad

• 4-1/2 cups KRAFT Balsamic Vinaigrette Dressing, divided
• - boneless beef sirloin steaks
• 1 qt. canned marinated artichoke hearts, drained, quartered
• 1-1/2 qt. yellow and red peppers, cut into strips
• 3 gal. mixed salad greens

1. Pour 3 cups of the dressing (or 1/2 cup of the dressing) over steak in shallow dish.
2. Cover and refrigerate at least 8 hours or overnight to marinate.
3. Remove steak from marinade; discard marinade.
4. Grill steak until cooked through; cut into strips.
5. Toss with artichokes, peppers and remaining 1-1/2 cups dressing (or 1/4 cup dressing for trial recipe).
6. For each serving: Top 2 cups of the greens with about 1 cup of the steak mixture.

dressing, beef sirloin steaks, hearts, red peppers, mixed salad greens

Taken from www.kraftrecipes.com/recipes/grilled-beef-artichoke-salad-97464.aspx (may not work)