- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 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
- remaining balsamic vinaigrette, divided
- 125 mL
- 2
- grilled strip loin grilling steaks ( 6 oz/ 170 g)
- 2 cups
- cooked Yellow Petites Potatoes
- 500 mL
- 1
- shallot, thinly sliced
- 1/2 tub
- crumbled goat cheese
- 57 g
Method
- Step 1
- In a large bowl, gently toss together the carrot ribbons , the spinach, grape tomatoes and half the balsamic vinaigrette. Assemble on a large serving platter.
- Step 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 cheese crumbles. Drizzle with remaining balsamic vinaigrette. Divide between 4 plates.
Tips
We used leftovers from our Cajun Steak with Potatoes & Vegetables recipe to make this hearty salad.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe)
- Calories:
- 580
- Fat:
- 32 g
- Carbs:
- 36 g
- Protein:
- 39 g
