Spinach Salad with Steak & Blueberries
Jul 7th, 2010
INGREDIENTS
- 1 cup fresh blueberries, divided
- 1/2 cup chopped walnuts, toasted (see Tips)
- 3 tablespoons fruity vinegar, such as raspberry vinegar
- 1 tablespoon minced shallot
- 1 teaspoon sugar
- 1/2 teaspoon salt, divided
- 3 tablespoons walnut oil
- 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
- 1/2 teaspoon freshly ground pepper
- 8 cups baby spinach
- 1/4 cup crumbled feta cheese
PREPARATION
- Preheat grill to medium.
- Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
- Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
- Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.
Serves 4
NUTRITION
Per serving: 392 calories; 26 g fat (5 g sat, 7 g mono); 50 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 29 g protein; 3 g fiber; 494 mg sodium; 748 mg potassium.
Source and Image: eatingwell.com
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Written by Lea Barlow • Leave a comment
