Spinach, Steak and Mushroom Salad

Ingredients: (Conversion Chart)

• ˝ cup sherry vinaigrette, divided
• 1 pound flank steak
• 2 tablespoons canola oil
• 2 cups mushrooms, cleaned and sliced
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• ˝ teaspoon freshly ground black pepper
• 5 ounces baby spinach
• ˝ cup thinly sliced red onion

Directions:

1. Preheat grill to medium.
2. Pour 1/3 of vinaigrette into a resealable bag, and add steak. Seal bag, tossing to coat steak. Remove steak from bag and grill 5 minutes each side, or until medium-rare.
3. Transfer steak to cutting board and let rest 10 minutes. Thinly slice steak across the grain on a slight diagonal. Set aside.
4. In a large skillet, heat oil over medium-high heat. Add mushrooms, garlic, thyme, and pepper, and sauté until mushrooms are golden, about 5 minutes.
5. In a large salad bowl, add remaining vinaigrette, mushroom mixture, and spinach. Toss to coat. Top with sliced steak and onions.

Nutrition Info: