Berry Spinach Salad with Steak

Sweet and savory salad topped with strawberries, blueberries, walnuts and feta. Served with a raspberry vinaigrette.

Photo of Berry Spinach Salad with Steak


1 lb. beef filet
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt divided
1 cup Chilean red wine
1-1/2 cups DOLE Chef-Ready Cuts Diced Strawberries partially thawed
1/2 cup chopped walnuts toasted
3 Tablespoons raspberry vinegar
1 Tablespoon shallots minced
1 teaspoon sugar
1/4 cup canola oil
9 oz. spinach
1 cup frozen DOLE Blueberries part thawed drained
1/4 cup crumbled feta cheese


  1. 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.
  2. Heat red wine in small sauce pan and allow to simmer 10 minutes, or until reduced by half.  Allow to cool.
  3. 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.
  4. 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.
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