Makes:
1 serving
Prep Time: 15 minutes
Cook Time: 2 minutes
Ingredients:
- 3 cups baby spinach,
cleaned and dried
- 1/4 cup crumbled Blue
Cheese
- 1 tablespoon Dijon
mustard
- 3 ounces beef
tenderloin, cut across the
grain into thin slices
- 1 slice red onion
- 3 cherry tomatoes
- 2 mushrooms, sliced
- 1 tablespoon balsamic
vinegar
- 1 teaspoon olive oil
- 1 tablespoon pine nuts,
toasted (optional)
Directions:
Arrange spinach on a dinner
plate; sprinkle cheese on top.
Set aside.
Spread a thin layer of
mustard over both sides of beef
slices. Heat a small,
non-stick skillet over
medium-high heat and cook beef
slices, about 1 minute per side
or until browned.
Place beef slices on top
of spinach. Separate onion
slice into rings and arrange
around salad with tomatoes and
mushrooms. Mix vinegar and
olive oil together and drizzle
over salad. Scatter pine
nuts over top, if desired.
Nutrition facts per serving:
|
Calories |
340 |
|
Total Fat |
18g |
|
Saturated Fat |
8
g |
|
Cholesterol |
70
mg |
|
Sodium |
750 mg |
|
Calcium |
20% Daily Value |
|
Protein |
27
g |
|
Carbohydrates |
19
g |
|
Dietary Fiber |
5
g |
|
