eat right.

Steak and Baby Spinach Salad

Fix this simple salad that is packed with protein, iron, and vitamin C. Forget this salad as an appetizer; it should take center stage as your main course. Fix extras for leftovers; just add a whole wheat tortilla and stuff it with this power combo for your lunch the next day.

Servings: 2

6 cups fresh baby spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup walnut halves
3-4 Roma tomatoes, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper


  1. Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
  2. In a non-stick skillet or grill, cook steak over medium heat until desired doneness (should be slightly pink in the center)
  3. Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite vinegar-based dressing. Citrus or berry-based balsamic dressings go well with this salad.


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