Spinach Steak and Mushroom Salad

By The Canadian Living Test Ktichen

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Spinach Steak and Mushroom Salad
Photography by Matthew Kimura

Portion size: 4

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	306
pro	26 g
total fat	20 g
sat. fat	4 g
carb	7 g
fibre	2 g
chol	55 mg
sodium	623 mg
% RDI:	-
calcium	7
iron	29
vit A	41
vit C	23
folate	46

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 lb 1lbgrilling strip loin steakstrip loin steaks, 1 inch thick cut
1/2 tsp 1/2tspsalt
1/2 tsp 1/2tsppepper
2 tbsp 2tbspvegetable oil
2 cups 2cupsmushrooms, halved
1 1minced clove garliccloves of garlic
1 tsp 1tspdried thyme
1 bag (6 oz/170 g) 1bag (6 oz/170 g)baby spinach
1/2 cup 1/2cupthinly sliced red onionred onions

Creamy Horseradish Dressing

1/4 cup 1/4cuplight mayonnaise
2 tbsp 2tbspmilk
2 tbsp 2tbspprepared horseradish
1/4 tsp 1/4tspsalt
1/4 tsp 1/4tsppepper

Preparation

Creamy Horseradish Dressing: In bowl, whisk together mayonnaise, milk, horseradish, salt and pepper.

Season steak with half each of the salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes. Thinly slice across the grain.

Meanwhile, in large skillet, heat oil over medium-high heat; saut?ushrooms, garlic, thyme and remaining salt and pepper until no liquid remains and mushrooms are golden, about 5 minutes.

Divide spinach among 4 plates. Divide mushrooms, steak and onion over top; drizzle with dressing.

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