Spinach Salad with Steak & Blueberries

 

 Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes: Makes 4 servings, about 2 cups each
Active Time: 30 minutes
Total Time: 30 minutes
 

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 or canola 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

1. Preheat grill to medium.
2. 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.
3. 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.
4. 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.

Tips & Notes

• Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Per serving: 392 calories; 26 g fat ( 5 g sat , 7 g mono ); 68 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 29 g protein; 3 g fiber; 494 mg sodium; 748 mg potassium.
Nutrition Bonus: Vitamin A (114% daily value), Zinc (36% dv), Vitamin C (35% dv), Folate (34% dv), Magnesium (26% dv), Iron & Potassium (21% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 lean meat, 4 fat