If you happen to have leftover pork strips or chops lying around, substitute them (cut into strips) for the beef strips. Liven up the dish by using half cauliflower and half broccoli florets. If you don't like blue cheese, use shredded or cubed baby Swiss instead. If grape tomatoes aren't available in your area, you can cut roma or plum tomatoes into 1/2-inch slices and use them instead. site map	Tarragon Steak Salad Ingredients 4 servings - 20 g protein and 10 g carb per serving 220 calories per serving 10 g fat per serving 1/2 lb lean beef strips (cooked, cut into strips, chilled) 6 cups Boston or Bibb lettuce (torn into pieces) 1 cup baby pear or grape tomatoes 1 cup broccoli florets 1/2 red onion (sliced thin) 1/4 cup crumbled blue cheese 1/2 cup light red wine vinegar and oil dressing (bottled) 1 tbsp fresh tarragon (finely chopped) 1/2 tsp black pepper On four dinner plates, arrange lettuce, tomatoes, broccoli, and steak strips. Distribute thinly cut red onion rings over prepared salads. Crumble blue cheese over each salad. In small mixing bowl, combine bottled dressing, tarragon, and black pepper. Drizzle over salads. Serve cold. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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