Grilled Tenderloin Cobb Salad

Ingredients

4 oz. beef tenderloin
1 quart Katy's Kitchen New York Style Blue Cheese Dressing
            RFS Item 12332
1 1/4 lbs. Markon Ready-Set-Serve Chopped Fresh Romaine Lettuce
               RFS Item 76340
3 3/4 lbs. Markon First Crop Fresh Iceberg Lettuce, chopped
               RFS Item 75021
2 lbs. fresh tomatoes, 1/2" diced
1 1/4 lbs. hard boiled eggs, roughly chopped
1 1/4 lbs. Cobblestone Market Blue Cheese Crumbles
               RFS Item 70030
1 1/4 lbs. avocado, 1/2" diced
10 oz. Prairie Creek Packing Fully Cooked Thick Sliced Bacon, roughly chopped
          RFS Item 17766
20 pieces Markon First Crop Clean & Trim Green Onions, whole, grilled for garnish
               RFS Item 76206
salt and fresh black pepper as needed

Directions

1. For single serving, lightly season one piece of tenderloin with salt and black pepper.

2. Place tenderloin steak on a pre-heated seasoned grill and cook until desired doneness is reached. Keep warm and slice just prior to serving.

3. While tenderloin is cooking, place 1 oz. of romaine lettuce, 3 oz. of iceberg lettuce, 1 1/2 oz. tomatoes, and 1/2 oz. of bacon into a mixing bowl and toss with 1 1/2 fl. oz. of Katy's Kitchen New York Style Blue Cheese Dressing.

4. Transfer the tossed lettuce misture into a chilled serving bowl and top with sliced beef tenderloin.

5. Finish by topping with 1 oz. of each: avocado, blue cheese crumbles and chopped egg. Garnish with 1 whole grilled green onion.

Yield: 20 servings