You are here

Steak, Fingerling Potato, and Spinach Salad

Hearty steak slices and roasted fingerling potatoes make this spinach salad an ideal entrée for lunch or dinner.


16 oz. flank steak, grilled and sliced

8 oz. Ready-Set-Serve Triple-Washed Spinach

12 fingerling potatoes, chopped and roasted

1 Markon First Crop Red Bell Pepper, sliced and roasted

2 Markon First Crop Lemons, sliced and roasted

1 cup artichoke hearts, marinated and chopped

1 cup Markon First Crop Mushrooms, sliced and roasted

Sprigs of Markon First Crop Tarragon, to garnish


Arrange spinach on four serving plates. Top with equal portions of steak, potatoes, bell peppers, lemons slices, artichoke hearts, and mushrooms. Garnish with tarragon.