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
