TAKE-ALONG LAYERED BEEF SALAD

TAKE-ALONG LAYERED BEEF SALAD

1 1/2 pounds lean cooked beef, sliced 1/4-inch thick
8 cups iceberg and romaine lettuce, torn into pieces
1/2 medium red onion, very thinly sliced
8 ounces jicama, cut into 1/2-inch strips * see note
1 cup shredded carrot, divided
8 ounces lowfat yogurt, plain
1/4 cup reduced-calorie mayonnaise
1 tablespoon fresh basil leaves, chopped
OR
1 1/2 teaspoons dried basil leaves
2 tablespoons fresh basil leaves, thinly sliced
OR
1 teaspoon dried basil leaves
2 tablespoons parsley, chopped
2 radish roses, if desired

Cut cooked beef into 3/4-inch strips. Layer mixed greens, red onion, beef strips, jicama and 1/2 cup shredded carrot in 3-quart straight-sided glass salad bowl. Combine yogurt, mayonnaise and chopped basil; spread over salad, covering top completely. Place remaining shredded carrot in center of yogurt mixture; sprinkle sliced basil over center of carrot. Garnish with radish roses, if desired. Cover with plastic wrap; carry salad to gathering in insulated container.