Beef & Vegetable Kabobs

1 pound boneless beef sirloin steak, cut into 1 inch cub
1/2 cup Greek Vinaigrette Dressing
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2 inch lengths

Please steak in Ziploc bag.  Add 1/4 cup of the dressing; seal bag.  Refrigerate 30 minutes to marinate.  Remove steak from bag; discard bag and marinade.  Preheat grill to medium heat.  Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms, and asparagus.  Grill kabobs 15 minutes or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

Serves 6

Crab Rice Primavera

1 1/2 cups frozen veggies (broccoli, red peppers, onions, mushrooms)
1/4 cup water
1 1/2 cups milk
1/2 cup Parmesan cheese
2 Tbsp butter
1 tsp basil
1/2 tsp garlic powder
3/4 pound flaked imitation crab meat
1 1/2 cups uncooked instant rice

In pan, bring veggies and water to a boil.  Reduce heat; cover and simmer for 3 minutes.  Stir in milk, parmesan cheese, butter, basil, garlic powder, and crab.  Boil.  Stir in rice.  Remove from heat, cover and let stand 5 minutes or until rice is done.  Fluff with fork.

Serves. 5

Catalina Salmon

4 salmon fillets (5 oz each)
2 green bell peppers, chopped
1/3 cup catalina dressing

Place salmon in greased 13x9.  Mix peppers and dressing; spoon over salmon.  Bake at 375 for 25-35 minutes.

Serves 4