Raspberry Spinach Salad With Garlic Steak Recipes

STEAK AND SPINACH SALAD

Steps:

• Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
• In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
• Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

RASPBERRY SPINACH SALAD WITH GARLIC STEAK

Steps:

• Preheat grill or broiler.
• In a small bowl, mix together the pepper, garlic, onion, salt and thyme. Rub olive oil all over the meat. Rub seasoning mixture all over the meat. Place in a shallow dish and marinate at room temperature for about an hour, or while preparing the remaining salad and vinaigrette. (Can also cover and marinade in the fridge for up to 2 days. Remove meat from fridge an hour before grilling).
• Put walnuts in a small pan over med-low heat. Let toast until you can smell them (while you are preparing the remaining recipe).
• In a blender or food processor, combine raspberry vinegar, 1/4 cup raspberries, honey, and oregano (or basil); whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
• Grill steak about 3-4 minutes per side or until done to your preference. (Using a meat thermometer - Rare: 120F; Medium Rare: 125F; Medium: 130F).
• When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/4-inch slices.
• While steaks are resting, prepare salad by layering equally on each plate the spinach, remaining raspberries, walnuts and cheese. Place strips of steak on top of each salad. Serve dressing on the side.

SPINACH SALAD WITH RASPBERRY DRESSING

Steps:

• In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
• In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
• In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.

RASPBERRY SPINACH SALAD

Steps:

• Blend first five dressing ingredients together until well combined.
• Add poppy seeds and sesame seeds. Do not blend them.
• Place spinach, raspberries, and almonds in a large bowl.
• Pour dressing over salad and toss gently.
• Serve immediately.

RASPBERRY AND SPINACH SALAD

Steps:

• Mix the oil into the poppyseeds, dijon and honey.
• Add vinegar.
• Shake well-- this dressing stays emulsified very well.
• You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.