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Grilled Steak & Potato Spinach Salad

Active Time: 35 minutes

Total Time: 35 minutes

Serves: 4 servings

INGREDIENTS

Grilled Steak & Potato Spinach Salad

DIRECTIONS

  • Pierce potatoes with a fork and place on microwaveable plate. Microwave (HIGH) until fork tender (about 3-4 minutes). Cut potatoes in half; set aside to cool.
  • Place mushrooms, onions, potatoes and ½ cup vinaigrette in a 1-gallon recloseable food storage bag. Seal bag; gently toss to coat.
  • Prepare grill to medium heat. Place vegetables on grill; grill, turning occasionally until golden brown and mushrooms are soften (about 10 minutes). Remove from grill and allow to cool slightly; cut into bite size pieces.
  • Meanwhile, season steaks with pepper to taste; place steaks on grill. Grill, turning once, 7-15 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Remove from grill; season with salt to taste; slice.
  • In large bowl, toss spinach, tomatoes, cheese and grilled vegetables with remaining salad dressing. Divide among dinner plates. Top with steak slices.

NUTRITIONAL INFORMATION

Serving Size: 1/4 of recipe
  • Calories 430kcal -
  • Total Fat 22g -
  • Saturated Fat 9g -
  • Cholesterol 125mg -
  • Sodium 800mg -
  • Carbohydrates 15g -
  • Fiber 5g -
  • Protein 44g -