Summer Salads Part 1

It's too hot to turn on my oven, so I've been making salads for dinner at least once a week.  I'll be posting a few of my favorites.  Part 1 is a version of Thai Steak Chili salad I found here.

what you need

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese (Just wait 'til you see what you do with this!)

1   beef sirloin steak (1 lb.), 1/2 inch thick (could also use chicken or fish)

1 pkg. (6 oz.) torn mixed salad greens1/2 cucumber, sliced

2 cups  fresh green beans, steamed in microwave for 2 minutes

1/4 cups sweet chili sauce

2 Tbsp.  rice wine vinegar

2 Tbsp. oil (1 each of sesame and olive oil)

1 tsp.  lime zest2 Tbsp. chopped fresh cilantro

1/4 cup PLANTERS Dry Roasted Unsalted Peanuts

make it

HEAT oven to 400°F.

CUT cream cheese into 8 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.

Season steak with salt and pepper.  Grill for 5 minutes on each side.  Let rest for 5 minutes, then slice across the grain.

Mix chili sauce, vinegar, oil, lime zest, and cilantro.  Toss greens, cucumber, and beans, and then chili dressing.  

Layer salad, cream cheese, peanuts,  and steak on plate.  Enjoy!