STEAK SALAD

4 pounds boneless sirloin steak (1 inch thick), trimmed

3 pounds small red new potatoes, quartered

2 pounds green beans, trimmed

2 pounds, yellow squash, thinly sliced

2 pounds cherry tomatoes, sliced into halves

1 cup fat free sour cream

¼ cup reduced fat mayonnaise

1 small red onion, minced

2 tbsp balsamic vinegar

2 tbsp white wine vinegar

2 tbsp Dijon mustard

½ cup fresh dill, chopped

16 cups salad greens

Grill steak to desired doneness. Cut into ½ inch slices. Chill. Boil potatoes until tender. Drain and set aside. Steam green beans and squash over boiling water until tender. Drain vegetables, run under cool water, and then drain again. Toss vegetables with potatoes and chill. Mix sour cream, mayonnaise, onion, balsamic vinegar, white wine vinegar, Dijon mustard, and dill well. Chill mixture. Place salad greens in a large bowl. Arrange the vegetable mixture on the salad greens. Top with steak and tomatoes. Serve dressing on the side. Serves 16.

1 serving = 1/16th serving (about 1 cup lettuce, 1 cup vegetables, 3 ounces steak, 2 tbsp dressing) = 2 vegetables, 1 starch, 3 protein