Grilled Steak and Vegetable Salad

Yield: Makes 6 servings

Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices.

Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.

Fresh Herb Vinaigrette

• 1/3 cup red wine vinegar
• 3 tablespoons olive or vegetable oil
• 2 cloves garlic, minced
• 3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
• 3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons NutraSweet® Spoonful™
• 3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
• 3 tablespoons minced fresh or 1 teaspoon dried basil leaves
• 1/4 teaspoon pepper

Yield: Makes about 3/4 cup

Combine all ingredients in covered jar; shake to mix.