Deli beef, veggies and cheese make a cool and quick topper for a lettuce-based dinner salad.
To make up to 8 hours ahead of time, prepare beef mixture as directed, but do not add cheese; cover and refrigerate. Cut lettuce into wedges; wrap with damp paper towels and plastic wrap, then refrigerate. Add cheese to beef mixture just before serving.
Any deli meat, fresh vegetable combination or salad dressing can be used to make this quick and easy salad.
Use 4 to 6 ready-to-eat baby-cut carrots for each salad instead of slicing the whole carrots.
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