Grilled-Everything Salad

leo-238
Photo by Sang An
Rating
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 299 calories
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 45 mg
    • Sodium 506 mg
    • Protein 25 mg
    • Carbohydrate 9 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 82 mg

To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables. Drizzle with the vinaigrette and serve.

Ingredients

  1. Check 2 tablespoons prepared horseradish
  2. Check 3 tablespoons red wine vinegar
  3. Check 5 tablespoons extra-virgin olive oil
  4. Check 1 teaspoon kosher salt
  5. Check 1/2 teaspoon freshly ground pepper
  6. Check 1 10-ounce package (or 2 bunches) fresh spinach, stems removed
  7. Check 1 1/2 pounds grilled flank steak, thinly sliced (6 cups)
  8. Check 1 large onion, thickly sliced and grilled (3 cups)
  9. Check 3 carrots, thinly sliced and grilled (3 cups)
  10. Check 3 plum tomatoes, halved and grilled

Directions

  1. To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.
  2. Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables. Drizzle with the vinaigrette and serve.