Grilled vegetables and beef tenderloin fillet, along with chunks of creamy havarti cheese, give this entree salad incredible flavor.

Grilled Vegetable and Beef Salad with Havarti

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 (4-ounce) tenderloin fillets, grilled and cut in strips
8 cups assorted greens, torn
6 tablespoons Wisconsin Asiago Cheese, grated

1. Prepare charcoal or gas grill.
2. Toss vegetables with dressing. Drain, reserving dressing.
3. Grill vegetables over medium coals for 15 minutes or until tender, turning frequently. Return to reserved dressing; chill.
4. At serving time, toss vegetables with reserved dressing with cheese and beef. Spoon onto a bed of greens. Garnish with freshly-grated Asiago cheese.

Makes 6 servings.

Tip: Vegetables may be broiled instead of grilled.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.