Back Of The Box - Salad Recipes

Gyro Salad

Yogurt Dressing
1/2 cup plain yogurt
1/2 cup sour cream
1/4 cup milk
1 teaspoon Greek seasoning

Gyro Salad
1 beef boneless sirloin steak (1 lb), 1 to 1 1/2 inches thick
1 tablespoon olive or vegetable oil
1 1/4 teaspoons Greek seasoning
8 cups bite-size pieces mixed salad greens
1 medium cucumber, thinly sliced
1 small red onion, thinly sliced, separated into rings
1 large tomato, chopped (1 cup)

In small bowl, mix all dressing ingredients with wire whisk until creamy. Cut beef steak into 4x1/4-inch strips. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef to skillet; sprinkle with 1 1/4 teaspoons Greek seasoning.

Cook, stirring frequently, until beef is brown. Drain if necessary. Divide salad greens among 6 plates. Top each with cucumber, onion, tomato and beef. Serve with dressing. Makes 6 servings

Tuna-Stuffed Shells

Pasta
16 uncooked jumbo pasta shells
Tomato-Basil Vinaigrette
2 large tomatoes, seeded, chopped (2 cups)
2 tablespoons chopped onion
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Filling
1/3 cup mayonnaise or salad dressing
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/4 teaspoon salt
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 large carrot, shredded (1 cup)
1 small zucchini, shredded (1 cup)
1 small onion, chopped (1/4 cup)
Lettuce leaf

Cook and drain pasta shells as directed on package. Rinse with cold water; drain. While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.

In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture. Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette. Makes 4 servings