cup
low-fat Caesar vinaigrette salad dressing, divided
8
cups
torn romaine lettuce
1 1/2
cups
halved baby carrots
1
cup
halved cherry tomatoes
1/4
cup
sliced green onions
1/2
cup
croutons
1/4
cup
coarsely shredded Parmesan cheese (1 oz.)
Directions
Trim fat from steak, if necessary. Place steak in resealable plastic bag. Pour 1/2 cup of the salad dressing over steak; refrigerate remaining dressing. Seal bag. Refrigerate 4 to 24 hours, turning bag occasionally.
Coat grill rack with nonstick cooking spray. Preheat grill to medium. Toss together lettuce, carrots, tomatoes and green onions. Arrange on 4 serving plates.
Drain meat; discard marinade. Grill steak 14 to 18 minutes for medium-rare or to desired doneness, turning once. Thinly slice meat. Arrange some beef on top of each salad. Sprinkle with croutons and Parmesan cheese. Serve with remaining 1/2 cup salad dressing.
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