This salad will fill you up! See how to make a Farmer's Market Steak Salad

MILWAUKEE -- This salad will fill you up! Angela Horkan from the Wisconsin Beef Council joined FOX6 WakeUp to make a farmer's market steak salad.

Farmer's Market Steak Salad 


Ingredients

12 ounces grilled beef steak, cut into slices3 cups cooked brown rice, prepared without salt or fat2 cups grilled asparagus pieces1 cup grilled yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices1 cup diced, seeded tomatoes1 cup canned drained cannellini or great Northern beans1/4 cup fresh basil, thinly sliced1/4 cup white wine or balsamic vinaigretteSalt and pepper




Instructions

Cook'sTip

To prepare asparagus on grill, preheat charcoal or gas grill according to manufacturer's directions for medium heat. Toss 1 pound asparagus with oil. Place asparagus in center of grid over medium, ash-covered coals. Grill asparagus, uncovered, 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crisp-tender, turning occasionally. When cool enough to handle, cut asparagus into pieces. Cook's Tip:  To prepare yellow squash on grill, preheat grill according to manufacturer's directions for medium heat. Cut squash in half lengthwise, brush with oil. Place squash halves in center of grid over medium, ash-covered coals. Grill squash, uncovered, 8 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 11 minutes) or until crisp-tender, turning occasionally. When cool enough to handle, cut squash into 1/4-inch thick slices.