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Grilled Steak Tossed Salad
Summer-ize your steak by serving it atop a bed of crispy greens with pops of color from fresh corn and ripe red tomatoes.
- 4 cup(s) Italian-blend salad greens
- 1/2 lb. cooked beef sirloin steak, thinly sliced
- 4 tomato wedges
- 1/2 cup(s) fresh whole kernel corn
- 1/3 cup(s) Olive Garden® Signature Salad Dressing
- 1/4 cup(s) Olive Garden Shredded 4 Cheese Blend
- In a large bowl, combine the salad greens, steak, tomato wedges and corn.
- Drizzle with salad dressing and toss to coat; sprinkle with cheese.