Greek Steak Salad with Sun Dried Tomato Vinaigrette

This recipe comes from the Raley’s Bel Air supermarket Something Extra magazine.

3/4 lb grilling steaks, seasoned with salt and pepper
6 cups salad greens
1/2 cup roasted bell pepper strips
1/2 cup pitted kalamata olives, cut into wedges
1/2 cup sun-dried tomato vinaigrette
1/2 cup crumbled feta cheese (optional)
1/3 cup sliced green onions

Grill steaks over medium heat for about 5 minutes on each side or until cooked to your liking; remove from grill and let cool for 5 minutes. Cut into bite-size strips and toss with remaining ingredients. Makes 4 servings.