This article is written by a student writer from the Her Campus at UFL chapter.
Step up your game in the kitchen during this year’s March Madness, and create a meal your friends will be raving about until the Final Four.
This quick and simple Spinach Salad with Steak and Blueberries, from eatingwell.com, is loaded with nutritional value yet it will leave you feeling light enough for bikini season.
The self-prepared dressing, iron greens and protein-rich steak leave you with 114 percent of daily recommended value for Vitamin A, 3 grams of fiber, only 392 calories and enough time to watch your favorite team score the final point.
Makes 4 servings, about 2 cups each
Total Time:30 minutes
Ingredients
- 1 cup fresh blueberries, divided
- 1/2 cup chopped walnuts, toasted (see Tips)
- 3 tablespoons fruity vinegar, such as raspberry vinegar
- 1 tablespoon minced shallot
- 1 teaspoon sugar
- 1/2 teaspoon salt, divided
- 3 tablespoons walnut oil or canola oil
- 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
- 1/2 teaspoon freshly ground pepper
- 8 cups baby spinach
- 1/4 cup crumbled feta cheese
Preparation
- Preheat grill to medium.
- Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
- Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
- Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.