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Ingredients

• 1/2 cup  bottled fat-free red wine vinegar salad dressing
• 1 tablespoon  snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
• 1/2 teaspoon  cracked or coarsely ground pepper
• 2 heads  Boston lettuce, separated into leaves
• 1/2 pound  lean cooked beef, cut into thin bite-size strips
• 1 cup  red or yellow baby pear tomatoes or cherry tomatoes
• 1 cup  broccoli florets
• 1/2 medium  red onion, cut into thin slices
• 1/4 cup  crumbled blue cheese (1 ounce)
• 1/2 cup  fat-free croutons

Description

This Main-dish Salad Is A Great Way To Use Leftover Steak Or Roast Beef.

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