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Steak, Fingerling Potato, and Spinach Salad
Hearty steak slices and roasted fingerling potatoes make this spinach salad an ideal entrée for lunch or dinner.
Ingredients:
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
Instructions:
Arrange spinach on four serving plates. Top with equal portions of steak, potatoes, bell peppers, lemons slices, artichoke hearts, and mushrooms. Garnish with tarragon.
Meal Type:
Fall
Winter
Entrees
Gluten Free
Salads