Nutrient-rich greens, topped with a lean steak, make this salad an open book of healthy choices. Then make the salad pop by dressing it with the Lemon-Pepper Vinaigrette.
Makes
4 servings
Total Time
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Ingredients
FOR THE SALAD, TOSS:
FOR THE STEAK, COOK:
Serve:
Test Kitchen Approved
Instructions
For the salad, toss mushrooms, spinach, shallots, parsley, and mint in a bowl.
For the steak, cook bacon in a large sauté pan until crisp; transfer to a paper-towel-lined plate to drain, then toss with spinach salad.
Sear steak in pan with bacon drippings over medium-high heat to desired doneness, 6–7minutes per side for medium-rare. Let steak rest 5 minutes; thinly slice against the grain into strips.
