Tuesday, Apr. 29, 2008

Quick & Easy Steak Salad

The key to tender delicious flank steak is in the slicing! Using a sharp knife, cut the cooked steak across the grain into thin strips.

5 cups torn romaine lettuce

2 small plum tomatoes, sliced

1 yellow pepper, halved, grilled and cut into strips

1 lb. beef flank steak, grilled, sliced

1/2 cup KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles

1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing

COVER four salad plates with lettuce.

TOP with tomatoes, peppers, meat and cheese.

DRIZZLE with dressing just before serving.

-- kraftfoods.com