Spinach Salad with Steak & Blueberries

Low Sodium Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Gluten-Free American Beef Dinner Salad

Spinach Salad with Steak & Blueberries

Low Sodium Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Gluten-Free American Beef Dinner Salad
4 servings, about 2 cups each
Prep time: 30 minutes
Total time: 30 minutes

Description

Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper.

Directions

  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. 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

  • Tip: 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.)
  • Tip: 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories390 cal
  • Total Fat26.2 g
  • Saturated Fat4.6 g
  • Cholesterol1 mg
  • Sodium475 mg
  • Carbohydrate Total11.1 g
  • Protein29.2 g
  • Phosphorus322 mg
  • Potassium745 mg
  • Fiber3.4 g
  • Calcium134 mg

Ingredients

  • 1 cup fresh blueberries, divided
  • ½ cup chopped walnuts, toasted
  • 3 tablespoons fruity vinegar, such as raspberry vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon sugar
  • ½ teaspoon salt, divided
  • 3 tablespoons walnut oil, or canola oil
  • 1 pound sirloin steak, or strip steak (1-1 1/4 inches thick), trimmed
  • ½ teaspoon freshly ground pepper
  • 8 cups baby spinach
  • ¼ cup crumbled feta cheese

Ingredients

  • 1 cup fresh blueberries, divided
  • ½ cup chopped walnuts, toasted
  • 3 tablespoons fruity vinegar, such as raspberry vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon sugar
  • ½ teaspoon salt, divided
  • 3 tablespoons walnut oil, or canola oil
  • 1 pound sirloin steak, or strip steak (1-1 1/4 inches thick), trimmed
  • ½ teaspoon freshly ground pepper
  • 8 cups baby spinach
  • ¼ cup crumbled feta cheese
  • 1 cup fresh blueberries, divided
  • ½ cup chopped walnuts, toasted
  • 3 tablespoons fruity vinegar, such as raspberry vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon sugar
  • ½ teaspoon salt, divided
  • 3 tablespoons walnut oil, or canola oil
  • 1 pound sirloin steak, or strip steak (1-1 1/4 inches thick), trimmed
  • ½ teaspoon freshly ground pepper
  • 8 cups baby spinach
  • ¼ cup crumbled feta cheese

Description

Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper.

Directions

  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. 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

  • Tip: 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.)
  • Tip: 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.