Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: 6 Servings
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
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.