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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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe)
Calories:
580
Fat:
32 g
Carbs:
36 g
Protein:
39 g