Balsamic Steak & Spinach Salad
Prep Time
Serves
Cooking Mode
2 cups carrot ribbons (made with a vegetable peeler)
1 pkg organic baby spinach
1 cup halved grape tomatoes
½ cup remaining balsamic vinaigrette, divided
2 grilled strip loin grilling steaks ( 6 oz/ 170 g)
2 cups cooked Yellow Petites Potatoes
1 shallot, thinly sliced
½ tub crumbled goat cheese
2 cups carrot ribbons (made with a vegetable peeler)
1 pkg organic baby spinach
1 cup halved grape tomatoes
½ cup remaining balsamic vinaigrette, divided
2 grilled strip loin grilling steaks ( 6 oz/ 170 g)
2 cups cooked Yellow Petites Potatoes
1 shallot, thinly sliced
½ tub crumbled goat cheese
Directions
1In a large bowl, gently toss together the carrot ribbons , the spinach, grape tomatoes and half the balsamic vinaigrette. Assemble on a large serving platter.
2Thinly slice grilling steak and cut potatoes into quarters; add to platter. Rinse shallot in cold water and arrange on salad. Sprinkle salad with goat cheese crumbles. Drizzle with remaining balsamic vinaigrette. Divide between 4 plates.
Tips
1
We used leftovers from our Cajun Steak with Potatoes & Vegetables recipe to make this hearty salad.
Disclaimer
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Personal Note
Personal Note
