• Iceberg wedges with creamy blue cheese dressing: Cut a small head of iceberg lettuce into 8 wedges. Rinse under cold water; drain. Arrange 2 lettuce wedges on each of 4 plates; top each serving with 6 quartered cherry tomatoes. Combine 1/3 cup low-fat buttermilk, 3 tablespoons reduced-fat mayonnaise, 2 tablespoons white wine vinegar, and 1/4 teaspoon salt, stirring well with a whisk. Stir in 2 tablespoons crumbled blue cheese. Drizzle dressing evenly over each salad.
1. While grill heats: • Prepare seasoning mixture • Season steaks • Chop and measure ingredients for salad
2. While steaks stand: • Prepare salad • Prepare potatoes
QUICK TIP: Look for prepared mashed potatoes, such as Simply Potatoes, in the dairy section of the supermarket. Add just a pat of butter, a little salt, and a few turns of freshly ground black pepper for a quick and delicious side dish.