1/4 cup light Balsamic vinaigrette dressing, divided
1 boneless steak
2 large yellow peppers, cut lengthwise in half
8 cups spring greens, torn in bite size pieces
2 large tomatoes cut into wedges
1/2 cup thinly sliced red onions
Preheat grill to med-hi heat. Reserve 1/3 cup dressing. Brush remaining dressing lightly onto one side of steak and onto cut sides of peppers. Place steak and peppers on grill, dressing side down. Grill steak 5 min on each side or to liking. Grill peppers 10 min. Meanwhile place greens in bowls and top with tomatoes and onions. Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with remaining dressing. Serve immediately.
4 cups torn Romaine lettuce
Grilled chicken breast strips
1 large tomato, chopped
1/4 cup Mexican style shredded cheese
1/4 cup Fat free Ranch dressing
1/4 cup salsa
Toss Romaine lettuce, chicken breast strips and tomatoes in large bowl. Sprinkle with cheese. Combine dressing and salsa. Pour over Romaine mixture, toss to coat. Serve immediately.
1 1/2 cups diced, cooked chicken breast
1 cup halved seedless red grapes
1/4 cup celery, chopped
1/4 cup low fat mayo or Miracle Whip
1 Tbsp slivered almonds
1/2 tsp ground pepper
Combine the chicken, grapes, celery, mayo/Miracle Whip, almonds and pepper in med bowl. Mix well.
1/2 cup plain fat free yogurt
1/2 cup freshly grated Parmesan cheese
2 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/2 tsp Worcestershire sauce
2 garlic cloves, minced
1 lb salmon fillet
1/4 tsp salt
1/4 tsp freshly ground black pepper
8 cup torn Romaine lettuce
Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 in thickness. Cover with additional paper towels, let stand 5 min. Scrape into food processor or blender using a rubber spatula. Add cheese and next 6 ingredients; process until smooth. Transfer yogurt mixture to a bowl, cover and chill 30 min. Prepare grill. Sprinkle skinned side of salmon with 1/4 tsp of salt and 1/4 tsp pepper. Place fish, skin side down on grill rack coated with cooking spray. Grill 8 min or until fish flakes easily with fork. Remove and discard skin. Break fish into large flakes with fork. Place lettuce in a large bowl. Drizzle with yogurt mixture, tossing to coat. Place 2 cups lettuce mixture on 4 plates. Top with 3 oz salmon and serve.
1 lb Romaine lettuce, cleaned and torn in bite sized pieces
2 med tomatoes, sliced
1 can (6 oz) tuna in water, drained
1/4 cup Sunflower kernals
1/3 cup light Italian dressing
Layer lettue, tomatoes, tuna and sunflower kernals in large salad bowl. Drizzle with dressing. Serve immediately.