Steak Caesar Salad

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings

1 boneless beef sirloin steak (1 lb.), 1 inch thick
10 oz. torn romaine lettuce
1/2 cup thinly sliced red onions
1/2 cup croutons
1/2 cup Caesar dressing
1/2 cup shredded Italian cheese blend
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Heat grill to medium-high heat.

Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.

Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.

Cut steak into thin slices; place over salads. Sprinkle with cheese.

Roasted Red Pepper Rotini Caesar

Roasted Red Pepper Rotini Caesar (served hot)

12 oz rotini
12 oz jar of roasted red peppers, sliced
4 cups of fresh baby spinach OR frozen spinach
1 cup of creamy Caesar dressing OR creamy peppercorn Parmesan dressing
Shredded Parmesan cheese to taste
Cracked paper to taste
Salt to taste
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Cook pasta according to package directions. Heat a large saute pan with a light film of oil, toss in red peppers and spinach; heat until warmed (about 1 minute). In the large saute pan, toss cooked pasta with spinach and peppers. Add Caesar dressing, stirring frequently until heated through (approximately 3 – 5 minutes). Top pasta with desired amount of Parmesan cheese, cracked pepper and salt. Makes 4 servings.

Roasted Red Pepper Rotini Caesar (served cold)

Cook pasta according to package directions. In a mixing bowl, toss pasta, Caesar dressing, red peppers and spinach until evenly mixed. Top pasta with desired amount of Parmesan cheese, cracked pepper and salt. Refrigerate and serve.

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