Beef Steak & Roasted Vegetable Salad

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Ingredients

1 lb boneless beef top loin or tenderloin steaks, cut 1 inch thick8 cups torn salad greens3/4 cup prepared Italian dressingRoasted Vegetables:16 small mushrooms 1 large red, yellow or green bell pepper, cut into 1-inch wide strips1 medium Japanese eggplant, sliced (1-inch)1 medium onion, cut into 8 wedges1 medium zucchini, sliced (1-inch)2 Tbs balsamic vinegar2 large cloves garlic, minced1 tsp dried rosemary

Description

This Full Salad Meal Is Brimming With Roasted Vegetables And Steak On A Crunchy Bed Of Greens.

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