| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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)

1. Arrange spinach on a dinner plate; sprinkle cheese on top. Set aside.
2. 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.
3. 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
Prep time: 15 minutes
Cook time: 2 minutes

Nutritional Facts per serving for meal recipe: 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. For more delicious dairy recipes, visit 3aday.org.