Recipe: Take-Along Layered Beef Salad

TAKE-ALONG LAYERED BEEF SALAD

1 1/2 pounds lean cooked beef, sliced 1/4-inch thick
8 cups iceberg and romaine lettuce, torn into pieces
1/2 medium red onion, very thinly sliced
8 ounces jicama, cut into 1/2-inch strips*
1 cup shredded carrot, divided use
8 ounces plain low fat yogurt
1/4 cup reduced-calorie mayonnaise
1 tablespoon fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil leaves)
2 tablespoons fresh basil leaves, thinly sliced (or 1 teaspoon dried basil leaves)
2 tablespoons chopped fresh parsley
2 radish roses (optional garnish)

Cut cooked beef into 3/4-inch strips.

Layer mixed greens, red onion, beef strips, jicama and 1/2 cup shredded carrot in 3-quart straight-sided glass salad bowl.

Combine yogurt, mayonnaise and chopped basil; spread over salad, covering top completely.

Place remaining shredded carrot in center of yogurt mixture; sprinkle sliced basil over center of carrot. Garnish with radish roses, if desired.

Cover with plastic wrap; carry salad to gathering in insulated container.

*One (8 ounce) can sliced water chestnuts, drained and cut in half, may be substituted for jicama.

Servings: 8
Source: National Cattlemen's Beef Association & Susan Parenti