Steak-and-Potato Spinach Salad

Recipe

Salad
Steak-and-Potato Spinach Salad

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2large red potatoes, scrubbed and cut into 3/4-inch cubes
    3 tsp.Hy-Vee Select garlic-flavored olive oil, divided
    1 lbs.New York strip steak
    1 tsp.Hy-Vee reduced-sodium Blue Ribbon chef seasoning
    1(8 oz) pkg sliced fresh mushrooms
    1small shallot, thinly sliced
    1(6 oz) bag Dole baby spinach
    ½ c.light buttermilk ranch salad dressing

    Directions

    1. Toss potato cubes and 2 teaspoons oil. Spread on a baking sheet lined with aluminum foil. Roast at 400 degrees for 25 to 30 minutes, tossing occasionally or until potatoes are golden brown.
    2. Meanwhile, season steak with chef seasoning and allow to stand for 5 minutes. Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Cook steak to desired doneness. Allow steak to rest for 10 minutes before slicing into thin strips.
    3. Toss together mushrooms, shallots, spinach and salad dressing in a large bowl. Evenly divide among 4 salad bowls. Top each with steak slices and potato cubes.

    Nutrition facts

    Servings

    540 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 70mg
    • Sodium: 540mg
    • Total Carbohydrates: 44g
    • Protein: 32g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 45%
    0%
    Iron 25%
    0%
    Calcium 10%