Berry Spinach Salad with Steak
Sweet and savory salad topped with strawberries, blueberries, walnuts and feta. Served with a raspberry vinaigrette.
Ingredients
1 lb. beef filet
½ teaspoon fresh ground black pepper
½ teaspoon kosher salt divided
1 cup Chilean red wine
1-½ cups DOLE Chef-Ready Cuts Diced Strawberries partially thawed
½ cup chopped walnuts toasted
3 Tablespoons raspberry vinegar
1 Tablespoon shallots minced
1 teaspoon sugar
¼ cup canola oil
9 oz. spinach
1 cup frozen DOLE Blueberries part thawed drained
¼ cup crumbled feta cheese
Directions
- Preheat grill to medium heat and oil grill rack. Sprinkle steak with pepper and 1/4 teaspoon salt. Grill steak 6 minutes per side for medium doneness, or longer if desired. Remove from the grill and allow steak to rest on the cutting board. Slice after 10 minutes.
- Heat red wine in small sauce pan and allow to simmer 10 minutes, or until reduced by half. Allow to cool.
- Combine 1 cup strawberries, 1/4 cup walnuts, vinegar, shallot and sugar and remaining salt in a blender or food processor. Cover; blend until a paste forms. With blender at medium speed slowly add reduced wine and oil in thin stream until blended. Transfer dressing to a container.
- Add spinach, remaining walnuts, remaining strawberries, blueberries and feta cheese to a large bowl. Toss with desired amount of dressing. Plate salad on serving platter and top with grilled steak and additional drizzle of dressing.