On large, round plate, arrange 6 leaves of Bibb lettuce on outside of plate. In center put 6 oz. chopped Romaine lettuce. Around Bibb lettuce leaves, arrange 4 cherry tomatoes, 4 slices cucumbers, 2 boiled red potatoes, sliced and 1 oz. of alfalfa sprouts. Grill steak to desired doneness. Cut in strips. Place on top of Romaine lettuce, then cover steak with carrots, top with vinaigrette. Add rest of ingredients and mix well. Enjoy.