Crisp salad greens are topped with steak, corn, beans, baked cream cheese and a drizzle of Thai-inspired sweet chili sauce. Not your standard main dish salad!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese
1 beef sirloin steak (1 lb./450 g), 1/2 inch thick
1 pkg. (5 oz./142 g) torn mixed salad greens
2 cups fresh green beans, blanched
3/4 cup baby corn
1 small red onion, slivered
1/4 cups sweet chili sauce
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh cilantro
2 Tbsp. Heinz Distilled White Vinegar
2 Tbsp. oil
1 tsp. lime zest
1/4 cup unsalted dry roasted peanuts
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How do I make it ?
Heat oven to 400°F.
Cut cream cheese into 10 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.
Heat broiler. Broil steak 6 to 8 min. on each side or until medium doneness (160ºF). Let stand 5 min. Cut across the grain into thin slices.
Cover 6 plates with greens; top with beans, corn, onions, cream cheese and meat. Mix chili sauce and next 5 ingredients; drizzle over salads. Top with nuts.
Kraft Kitchen Tips!
Substitute 1 lb. (450 g) boneless skinless chicken breasts for the steak. Broil or grill 4 to 6 min. on each side or until done (170°F). Slice, then add to salad as directed.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 10 g
Cholesterol 90 mg
Sodium 340 mg
Carbohydrate 16 g
Fibre 3 g
Sugars 9 g
Protein 23 g
Makes 6 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.