Blackened Steak Salad With Berry Vinaigrette

Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted red peppers and feta cheese.

• Ready In: 35 mins
• Serves: 2
• Yields: 2 salads

Ingredients

• 1 (8 ounce)  skirt steaks or 1 (8 ounce)  flank steaks
• 1  tablespoon olive oil
• 2  teaspoons  dry  blackening seasoning
• 1 (9 ounce) package  dole classic romaine  mixed salad greens
• 6  cherry tomatoes, cut in half
• 1⁄4 cup  thinly sliced red onion
• 1⁄4 cup ripe olives
• 2  tablespoons  thinly sliced  roasted red peppers

• BERRY VINAIGRETTE

• 1  cup  dole frozen mixed berries, partially thawed
• 1⁄2 cup olive oil
• 3  tablespoons rice vinegar
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
2. Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
3. Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with BERRY VINAIGRETTE, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
4. BERRY VINAIGRETTE:
5. Combine 1 cup DOLE Frozen Mixed Berries, partially thawed, 1/2 cup olive oil, 3 tablespoons rice vinegar, salt and ground black pepper, to taste in blender container. Cover; blend until smooth. Makes about 1 cup.