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Ingredients
  • 3 cups baby spinach - cleaned and dried
  • 1/4 cup crumbled blue cheese
  • 1 tbsp Dijon mustard
  • 3 oz beef tenderloin - cut across grain into thin slices
  • 1 slice red onion
  • 3 cherry tomatoes
  • 2 mushrooms - sliced
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1 tbsp toasted pine nuts (optional)
Preparation
  1. Arrange spinach on a dinner plate.
  2. Sprinkle with cheese.
  3. Set aside.
  4. Spread thin layer of mustard over both sides of beef slices.
  5. Heat small non-stick skillet over medium-high heat.
  6. Cook beef slices about 1 minute per side until browned.
  7. Place beef slices atop spinach.
  8. Separate onion slice into rings and arrange around salad with tomatoes and mushrooms.
  9. Mix vinegar and olive oil together.
  10. Drizzle over salad.
  11. Scatter pine nuts atop salad.
Notes
This recipe is for a single serving. Prep time is 15 minutes. Cooking time is approximately 2 minutes. This single-serve salad has 340 calories and provides 20% of the daily value for calcium.
Mustard-crusted Steak Salad with Blue Cheese courtesy of the UDAZ
This recipe courtesy of the United Dairy Council of Arizona

Recipe created by Chef Federico Elbl of Palermo Viejo, Louisville, KY
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