A bed of salad greens is topped with slices of broiled steak, corn, beans, baked cream cheese and a drizzle of Thai-inspired sweet chili sauce.
What You Need
Original recipe yields 6 servings
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1 beef sirloin steak (1 lb.), 1/2 inch thick
1 pkg. (6 oz.) torn mixed salad greens
2 cups fresh green beans, blanched
3/4 cup baby corn
1 small red onion, slivered
1/4 cup sweet chili sauce
2 Tbsp. HEINZ Distilled White Vinegar
2 Tbsp. oil
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh cilantro
1 tsp. lime zest
1/4 cup PLANTERS Dry Roasted Unsalted Peanuts
Add To Shopping List
Let's Make It
Heat oven to 400°F.
Cut cream cheese into 8 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.
Turn oven setting to Broil. Broil steak 6 to 8 min. on each side or until medium doneness (160ºF). Let stand 5 min. Cut across the grain into thin slices.
Cover 6 plates with greens; top with beans, corn, onions, cream cheese and meat. Mix chili sauce and next 5 ingredients; drizzle over salads. Top with nuts.
Save 30 calories and 4 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese.
Substitute 4 boneless skinless chicken breasts for the sirloin steak. Broil or grill 4 to 6 min. on each side or until medium doneness (160°F). Slice, then add to salad as directed.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.