Balsamic Steak & Spinach Salad

Prep time: 20min
Total time: 20min
Serves 4
2 cups
Carrot ribbons (made with a vegetable peeler)
500 mL
1 pkg
Organic Baby Spinach
312 g
1 cup
Halved grape tomatoes
250 mL
1/2 cup
Balsamic Vinaigrette, divided
125 mL
2
Cooked 6 oz (170 g) strip loin grilling steaks, thinly sliced
2 cups
Cooked Yellow Petites Potatoes, cut into quarters
500 mL
1
Shallot, thinly sliced
1/2 tub
Goat’s Milk Cheese Crumbles
57 g
¼ of the recipe
calories
580
fat
32 g
carbs
36 g
protein
39 g

Directions

  1. In a large bowl, gently toss together the carrot ribbons (use a vegetable peeler to create the ribbons), the spinach, cherry tomatoes and balsamic vinaigrette. Assemble on a large serving platter.

  2. Thinly slice grilling steak and cut potatoes into quarters; add to platter. Rinse shallot in cold water and arrange on salad. Sprinkle salad with goat's milk cheese crumbles. Drizzle with balsamic vinaigrette. Divide between 4 plates.

Tip

We used leftovers from our Cajun Steak with Potatoes & Vegetables recipe to make this hearty salad.