1 tbsp. olive or vegetable oil	¾ lb. boneless beef sirloin steak, cut into thin bite sized pieces	1 med. zucchini, sliced
1 med. yellow summer squash, sliced	½ cup balsamic vinaigrette salad dressing	4 cups torn romaine lettuce
1 cup cherry tomatoes, halved	½ sliced halved cucumber	¼ cup crumbled feta cheese
1 tbsp. chopped fresh basil	1 tbsp. chopped fresh oregano

1. Heat oil in large nonstick skillet or wok over medium high heat until hot. Add beef strips; cook and stir 3 minutes. Add zucchini and summer squash; cook and stir 2 to 3 minutes or until vegetables are crisp tender and beef is of desired doneness. Remove from heat. Stir in salad dressing until well blended.
2. Line 4 salad bowls or plates with lettuce. Spoon beef mixture onto lettuce. Top with tomatoes, cucumber, cheese, basil and oregano.

Ingredient info:
Feta cheese can be purchased already crumbled or in a solid block. Try one of the feta cheeses flavored with herbs and spices in this salad.

Kitchen tip:
Beef steak is most flavorful and tender when it is cooked quickly to seal in its juices. Overcooked beef steak is tough.

Make it special:
Serve with freshly baked crescent dinner rolls. Sprinkle the dough with shredded Parmesan cheese before rolling into crescents for extra flavor.

Serving size: ¼ recipe
Calories: 380
Calories from fat: 270
Dietary exchanges: 2 vegetable, 2 lean meat, 5 fat