Servings: 4
Start to finish: 25 minutes
6 cups of baby spinach or mixed greens
1 8-ounce filet mignon, trimmed of visible fat
1/2 teaspoon granulated garlic
1 tablespoon olive oil
8 ounces sliced white mushrooms
2 cloves garlic, minced
1/2 pound asparagus, steamed until just barely tender
1/2 pound baby potatoes, boiled until tender
4 small tomatoes, quartered
1 ounce blue cheese, in crumbles or chunks
3 tablespoons chopped fresh chives
Tarragon-Dijon Dressing:
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon olive oil
1 teaspoon dried tarragon (or 2 teaspoons fresh)
salt and pepper
Place the greens on a large platter and set aside.
Heat a heavy saute pan over medium high heat. Sprinkle the steak with salt, pepper, granulated garlic and half of the olive oil and then cook in the pan until cooked to desired doneness, about 3-5 minutes per side. Remove the steak from the pan and set aside to rest.
In the same saute pan, add the remaining olive oil, mushrooms and garlic and cook just until mushrooms begin to soften, about 3 minutes. Sprinkle with salt and set aside.
Make the dressing: Whisk together the Dijon mustard, vinegar, olive oil and tarragon until creamy. Add salt and pepper to taste. Layer all the salad ingredients on top of the spinach and drizzle with the dressing and serve. (May be chilled if preferred, but I like the slight warmth of the steak, mushrooms and potatoes on the salad.)
Nutrition information per serving: 322 calories; 122 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 61 mg cholesterol; 493 mg sodium; 25 g carbohydrate; 7 g fiber; 6 g sugar; 25 g protein.
Melissa d’Arabian, Associated Press
