Steak Salad with Creamy Lemon Caesar

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.

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