Steak Salad with Onion and Green Beans

Make dressing: In a small bowl, whisk together parsley sauce and vinegar. Set aside.

In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly golden, 2 to 4 minutes.

Add green beans and 1/2 cup water. Season with salt and pepper; cover, and cook until beans are tender, 5 to 6 minutes. Uncover; cook until vegetables are browned, about 3 minutes more. Remove from heat.

In a large bowl, gently toss lettuce with half the dressing. Divide among 4 plates. Arrange beef, cheese, and vegetables over lettuce. Drizzle with remaining dressing, and season with salt and pepper.