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Skewered Steak and Vegetable Salad
- 8 ounces boneless beef top loin steak
- 2 tablespoons prepared tamari-ginger sauce or soy sauce, or more to taste
- 1 cup sliced small mushrooms
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 4 cups DOLE® Leafy Romaine
- 1/2 cup julienne-cut carrots
- 1/2 cup broccoli florets, cooked and cooled
- Lite Balsamic and Caper Vinaigrette (recipe below)
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