Steak and spinach salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vinegar |
| 1 | Envelope Good Seasons Gourmt | |
| Parmesan Italian Salad | ||
| Dressing Mix | ||
| ⅓ | cup | Olive oil |
| 1 | clove | Garlic, minced |
| 1 | Beef sirloin steak, 1/2\" - | |
| 3/4\" thick, (about 1 lb.) | ||
| 8 | cups | Torn spinach |
| 1 | cup | Sliced mushrooms |
| 1 | large | Tomato, cut into wedges |
| ¼ | cup | Sliced green onions |
Directions
FROM SUSAN YOUNG, INTELEC
(Converted into MM format by Linda Fields @ Cyberealm BBS 315-786-1120)
Pour vinegar into cruet or medium bowl. Add salad dressing mix, oil and garlic. Shake vigorously or mix until well blended. Reserve ⅓ cup dressing; refrigerate. Pour remaining dressing over steak; cover and refrigerate at least 1 hour. Drain and discard dressing. Grill or broil steak as desired. Cut into slices. Ross vegetables with reserved ⅓ cup dresssing. Arrange steak slices over salad.