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Balsamic Steak & Spinach Salad

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“A great salad for any summer day - very enjoyable!!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 strips loin grilling steaks, cooked (6oz each)
  • 2 cups carrots, ribbons (use a carrot peeler)
  • 1 (312 g) package Baby Spinach
  • 1 cup grape tomatoes, halved
  • 12 cup balsamic vinaigrette, divided
  • 1 shallot, thinly sliced
  • 4 small potatoes, cooked, quartered
  • 0.5 (57 g) container goat's milk, cheese crumbles

Directions

  1. In a large bowl, gently toss together carrot ribbons, baby spinach and grape tomatoes, and 1/4 balsmaic vinaigrette. Assemble on a large serving platter. Thinly slice leftover steak and cut leftover potatoes into quarters; add to platter, Rinse 1 thinly sliced shallot in cold water and arrange on salad. Sprinkle salad with 1/2 tub Goat's milk cheese crumbles. Drizzle with 1/4 cup Balsamic vinaigrette. Divide between 4 plates .

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