Grilled Steak Salad with Peppered Vinaigrette Dressing

• 2-1/2 qt. KRAFT FREE Italian Dressing
• 2 Tbsp. black pepper
• 9-1/2 gal. mixed salad greens
• 3 gal. arugula
• 1-1/2 gal. flank steaks, grilled, cut into thin slices
• 1 gal. fresh or frozen cut green beans, cooked
• 250 each cherry tomatoes, halved
• 1 qt. pitted black olive slices
• 3 cups crumbled blue cheese

1. Mix dressing and pepper; cover.
2. Refrigerate until ready to use.
3. For each serving: Toss 2 cups greens with 1 cup arugula.
4. Place in carry-out salad container.
5. Top with 1/2 cup steak slices, 1/3 cup beans, 10 tomato halves, 2 Tbsp.
6. olives and 1 Tbsp.
7. cheese.
8. Place 3 Tbsp.
9. of the dressing mixture in portion cup; seal top.
10. Place in salad container; close container lid.
11. Refrigerate until ready to serve.

italian dressing, black pepper, mixed salad greens, arugula, flank steaks, green beans, cherry tomatoes, blue cheese

Taken from www.kraftrecipes.com/recipes/-2403.aspx (may not work)