1-1/2 lb. boneless beef sirloin steak (3/4 inch thick), cut into 1-inch pieces
2 red onions, cut into 1-inch chunks
2 green peppers, cut into 1-inch pieces
1 cup fresh pineapple chunks (1 inch)
6 cups tightly packed torn salad greens
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Let's Make It
Pour 1/4 cup dressing over meat in shallow dish; stir to evenly coat meat. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat, onions, peppers and pineapple alternately onto 12 skewers.
Grill 10 to 15 min. or until meat is done and vegetables are crisp-tender, turning occasionally.
Place salad greens on large platter; drizzle with remaining dressing. Top with kabobs.
Refrigerate any leftovers, removing the meat and vegetables from the skewers before storing in a covered container. Store greens in a separate container. Toss meat and vegetables with greens and dressing just before serving. Garnish with chopped PLANTERS Pecans.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Turn up the heat with these sweet-and-spicy, low-calorie, low sodium kabobs. In addition to the red peppers adding color and flavor, they are also high in vitamin C. And as a bonus, the salad greens are rich in vitamin A.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* 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.