Grilled Vegetable And Beef Salad With Wisconsin Brick



Servings: 6

Ingredients:
3 cups red, green and yellow bell pepper strips, cut 1 inch wide
2 cups zucchini and yellow summer squash slices, cut 1/2 inch thick
1/2 cup prepared vinaigrette dressing
1 1/2 cups (6 ounces) Wisconsin Brick Cheese, cut into 3/4 inch chunks
6 4-ounce tenderloin fillets, grilled and cut in strips
8 cups assorted greens, torn
6 tablespoons Wisconsin Asiago Cheese, grated

Cooking Directions:
Prepare charcoal or gas grill. Toss vegetables with dressing. Drain, reserving dressing. Grill vegetables over medium coals for 15 minutes or until tender, turning frequently. Return to reserved dressing; chill.

At serving time, toss vegetables and dressing with Wisconsin Brick Cheese and beef. Spoon onto a bed of greens. Garnish with freshly-grated Wisconsin Asiago Cheese.

Tip: Vegetables may be broiled instead of grilled.

Recipe and photo © 2011 Wisconsin Milk Marketing Board, Inc.