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Steak and Spinach Salad Recipe

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This recipe for Steak and Spinach Salad, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliann Armbrust
Added: Thursday, December 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds sirloin steak
1 bottle (16 ounces) Italian salad dressing, divided
1-1/4 cups uncooked wild rice
2 packages (6 ounces each) fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 large red onion, thinly sliced
1 pint grape tomatoes, halved
1 packaged (2-1/2 ounces) slivered almonds, toasted

Directions:
Directions:
Place steaks in a gallon-sized resalable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with 1/2 cup salad dressing. Cover and refrigerate overnight.

Drain and discard marinade from steaks. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness. Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature.

To serve, place each item in its own bowl, and allow guests/family to top salad as desired.

Number Of Servings:
Number Of Servings:
16

 

 

 

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