Bistro chopped Salad with Steak

Recipe by: WW Magazine July 1998

5 Points Per Serving

4 1/2 cups cubed French bread (about 6 oz.)

1 (1/2 pound) lean flank steak

1/2 tsp salt, divided

Cooking Spray

8 cups chopped iceberg lettuce

1 1/2 cups seedless red grapes, Halved

1 cup thinly sliced red onion, seperated into rings

1 cup cherry tomatoes, halved

1 cup peeled, thinly sliced cucumber

2 TBS capers

2 TBS minced fresh Tarragon

6 TBS red wine vinegar

3 TBS Dijon mustard

2 tsp extra-virgin olive oil

1 1/2 tsp honey

Preheat oven to 400º. Place bread cubes in a single layer on a baking sheet. Bake at 400º for 10 minutes or until dry and lightly toasted; set croutons aside. Trim fat from steak; sprinkle 1/4 tsp salt over steak. Prepare grill. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired doneness. Let steak cool slightly. Cut steak diagonally across the grain into thin slices, and cut each side in halg crosswise. Combine croutons, steak, lettuce, and next 5 ingreds. Combine remaining 1/4 tsp salt, tarragon, and next 4 ingreds; stir with a whisk until well blended. Pour over salad; toss gently to coat.

Yields: 6 (about 2 cups) servings

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