Recipe created on behalf
of 3-A-Day™ of Dairy by Chef Federico Elbl of Palermo Viejo,
Louisville, Ky.
Mustard-Crusted
Steak Salad with Blue Cheese
- 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)
- 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.
Makes: 1 serving. (Recipe
can be increased as needed.)
Nutritional Facts per serving:
Calories 340; Total Fat 18
g; Saturated Fat 8 g; Cholesterol 70 mg; Sodium 750 mg; Calcium
20% Daily Value; Protein 27 g; Carbohydrates 19 g; Dietary Fiber
5 g
Recipe and photograph provided
courtesy of 3-A-Day of Dairy.
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