Berry Spinach Salad with Steak
Sweet and savory salad topped with strawberries, blueberries, walnuts and feta. Served with a raspberry vinaigrette.
INGREDIENTS:
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1 lb.
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beef filet
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1/2 teaspoon
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fresh ground black pepper
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1/2 teaspoon
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kosher salt divided
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1 cup
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Chilean red wine
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1-1/2 cups
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DOLE Chef-Ready Cuts Diced Strawberries partially thawed
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1/2 cup
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chopped walnuts toasted
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3 Tablespoons
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raspberry vinegar
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1 Tablespoon
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shallots minced
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1 teaspoon
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sugar
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1/4 cup
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canola oil
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9 oz.
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spinach
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1 cup
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frozen DOLE Blueberries part thawed drained
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1/4 cup
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crumbled feta cheese
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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.
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6
