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Beef and Blue Cheese Salad

Beef

  • 1 cup nonfat Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
  • 1 pound beef (like New York strip or tbone), trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Creamy Blue Cheese-Tarragon Dressing

  • 2 ounces blue cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
  • 1 tablespoon honey
  • 1-2 tablespoons nonfat Greek yogurt
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Salad

  • 1 head butterhead lettuce, torn into bite-size pieces
  • 1/2 head radicchio, cored and very thinly sliced
  • 1 cup baby arugula or mixed baby greens
  • 1/2 cups walnuts, toasted and chopped
  1. Preheat oven to 350 degrees.
  2. To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
  3. Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
  4. To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
  5. To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
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