Preheat grill to medium-high heat. Sprinkle steak with chili powder. Grill 5 to 7 min. on each side or until medium doneness (160ºF). Remove from grill; cover loosely with foil. Let stand 5 min.
Meanwhile, toss greens with tomatoes, onions and olives; place on serving platter. Place dressing and avocados in blender; cover. Blend until smooth.
Cut steak across the grain into thin slices; place over salad. Drizzle with dressing mixture. Serve with the crackers.
Best of Season
Use different colors and textures of salad greens for interest. Soft, pale green butter lettuce and crisp romaine lettuce would mix well with some peppery dark green arugula and red oak lettuce.
This recipe is also a great way to use leftover cooked steak or roast beef.
Dressing can be made a day ahead of time. Prepare dressing as directed; cover with plastic wrap, placing the plastic wrap directly on the surface of the dressing to prevent browning. Store in refrigerator until ready to use.
Serve this delicious salad when you want a low-calorie main dish that can help your family eat right. As a bonus, the salad greens and tomatoes team up to provide vitamin C.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, about 3 cups salad and 5 crackers each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.