Tested till perfect Spinach Steak and Mushroom Salad
Spinach Steak and Mushroom Salad
Photography by Matthew Kimura

Spinach Steak and Mushroom Salad

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

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: August 2007

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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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Nutritional Information Per serving: about

cal 306 pro 26g total fat 20g sat. fat 4g
carb 7g fibre 2g chol 55mg sodium 623mg

% RDI:

calcium 7 iron 29 vit A 41 vit C 23
folate 46
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