Steak-and-Potato Spinach Salad
Servings and Ingredients
|2 large 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|
|1 small shallot, thinly sliced|
|1 (6 oz) bag Dole baby spinach|
|½ c. light buttermilk ranch salad dressing|
- 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.
- 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.
- 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.
540 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 70mg
- Sodium: 540mg
- Total Carbohydrates: 44g
- Protein: 32g
Vitamin A 30%
Vitamin C 45%