Ingredients
2 | pounds Yukon gold or red bliss potatoes, cut into bite-size pieces | 1 1/2 | tsp olive oil, divided | 2 | tbsp minced fresh rosemary, or 1 tbsp dried | 1 | pound flank steak | 12 | cups romaine hearts, chopped | 12 | plum tomatoes, diced | 3 | tsp Parmesan cheese, finely grated | Dressing | 1 | 8-ounce container nonfat plain yogurt | 1/4 | cup reduced-fat mayonnaise | 3 | tbsp fresh lemon juice | 2 | cloves garlic, minced | 2 | anchovies, or 1 1/2 tsp anchovy paste | 1 | tsp Worcestershire sauce | 1 | tsp Dijon mustard | 1 | Cooking spray | Salt and freshly ground black pepper to taste |
Description
Mix Tender Bits Of Beef With Leafy Greens And Top With This Guilt-free Creamy Dressing For A Scrumptious Meal.
Shape
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