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

¼ teaspoon garlic powder

1 tablespoon olive oil

4 cups DOLE® Leafy Romaine

½ cup julienne-cut carrots

½ cup broccoli florets, cooked and cooled

Lite Balsamic and Caper Vinaigrette (recipe below)

Cut steak into eight 1-inch cubes. Thread 2 cubes of steak on 4 (6-inch) skewers. Brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce.

Grill or broil steak kabobs to desired doneness.

Season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.

Combine romaine, carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette, to taste.

Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.