Ingredients
1 (3-oz) package shallots, thinly sliced
3 slices Deli prosciutto (about 2 oz)
1 1/2 lb grilling steaks (sirloin, NY strip, or filet)
1 teaspoon Mediterranean herb seasoned salt
1 tablespoon canola oil
9 teaspoons Seafood sun-dried tomato butter, divided
1 bag baby arugula (4–5 oz)
2 tablespoons white balsamic glaze

Prep

• Slice shallots.
• Tear prosciutto into small bite-size pieces.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Coat steaks with seasoning (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 3–4 minutes on each side or until steaks are 145°F (for medium-rare). Remove steaks from pan. Divide 8 teaspoons tomato butter over top of steaks; let stand 5 minutes.
2. Reduce heat on pan to medium-low. Add remaining 1 teaspoon tomato butter, prosciutto, and shallots to pan; cook 1–2 minutes or until shallots soften.
3. Remove pan from heat. Stir in arugula and glaze; toss 1 minute or until lightly wilted. Serve salad with steak.

CALORIES (per 1/4 recipe) 470kcal; FAT 22g; CHOL 160mg; SODIUM 820mg; CARB 11g; FIBER 2g; PROTEIN 55g; VIT A 20%; VIT C 10%; CALC 10%; IRON 25%

Ingredients
1 (15-oz) Bakery angel food cake, coarsely chopped
16 oz fresh strawberries, quartered
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons cinnamon sugar
2 tablespoons white balsamic glaze, divided
butter cooking spray

Prep

• Preheat oven to 400°F.
• Cut angel food cake into 1-inch cubes (6 cups).
• Quarter strawberries; chop mint.

Steps

1. Combine strawberries, cinnamon sugar, and 1 tablespoon glaze until blended. Let stand 10–15 minutes or until juices appear.
2. Place cake pieces on baking sheet and coat with spray; bake 10–12 minutes or until toasted.
3. Combine all ingredients (including remaining 1 tablespoon glaze); toss gently and serve.

CALORIES (per 1/4 recipe) 270kcal; FAT 0g; CHOL 0mg; SODIUM 470mg; CARB 63g; FIBER 2g; PROTEIN 6g; VIT A 2%; VIT C 110%; CALC 25%; IRON 4%