Grilled steak and veggie salad

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.


Santa Fe grilled chicken salad

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.

Grilled salmon Caesar salad

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

Cooking spray

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.