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.
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
- Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
- In a non-stick skillet or grill, cook steak over medium heat until desired doneness (should be slightly pink in the center)
- 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.