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Grilled Vegetable and Beef Salad with Havarti

Servings: 6


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 havarti cheese, cut into 3/4 inch chunks
6 tenderloin fillets (4 ounces each), 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 havarti and beef. Spoon onto a bed of greens. Garnish with freshly-grated asiago.

Tip: Vegetables may be broiled instead of grilled.

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