Spinach N Steak Salad With Chipotle Honey Mustard Recipes

STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
• Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
• Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.

HONEY MUSTARD SPINACH SALAD WITH CHICKEN

Steps:

• Preheat grill to medium heat. Brush chicken with 2 Tbsp. of the mustard. Grill or broil 6 to 8 min. on each side or until cooked through (170°F).
• Meanwhiile, drain oranges, reserving 2 Tbsp. of the liquid. Place reserved liquid in medium bowl. Add remaining 2 Tbsp. mustard, the oil, vinegar and ginger; beat with wire whisk until well blended.
• Cover large platter with spinach. Cut chicken diagonally into thin slices; arrange over spinach. Top with oranges; drizzle with dressing.

SPINACH 'N' STEAK SALAD WITH CHIPOTLE HONEY MUSTARD

Steps:

• Brush steak with 1 tablespoon Chipotle Honey Dressing.
• Grill or broil steak to desired doneness.
• Let stand 5 minutes before cutting into thin slices.
• Divide spinach, cucumber, red onion and red pepper on two large plates.
• Arrange sliced steak on top of each.
• Drizzle with Chipotle Honey Mustard Dressing, to taste.
• Sprinkle with feta cheese and onions, if desired.

SPINACH 'N' STEAK SALAD WITH CHIPOTLE HONEY MUSTARD

Steps:

• Brush steak with 1 tablespoon Chipotle Honey Dressing.
• Grill or broil steak to desired doneness.
• Let stand 5 minutes before cutting into thin slices.
• Divide spinach, cucumber, red onion and red pepper on two large plates.
• Arrange sliced steak on top of each.
• Drizzle with Chipotle Honey Mustard Dressing, to taste.
• Sprinkle with feta cheese and onions, if desired.

SPINACH SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon., In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 45 seconds. Stir and drizzle over salad.

TAYLOR'S LANDING SPINACH SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• Make Honey-Mustard dressing first, like this:.
• In medium mixing bowl, blend together honey, vinegar, salt, mustard, curry powder and onion; slowly beat in oil. Refrigerate.
• For the salad:.
• Line tortilla shell with lettuce leaves. Fill lines shell with spinach, cheese, almonds, tomato, bacon bits, egg and shrimp. Top with dressing.

STEAK SALAD WITH SPINACH

Steps:

• Heat toaster-oven broiler (or oven broiler), with rack set 4 inches from heat. Season steak with salt and pepper; place on a broilerproof pan. Broil 4 to 6 minutes, without turning, for medium-rare. Let rest 5 minutes.
• Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper, and whisk to combine. Add spinach; toss to combine. Thinly slice steak crosswise. Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.