Grilled-Everything Salad

Real Simple
Grilled-Everything SaladRecipe
Photo: Sang An
6 servings


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2 tablespoons prepared horseradish
3 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 10-ounce package (or 2 bunches) fresh spinach, stems removed
1 1/2 pounds grilled flank steak, thinly sliced (6 cups)
1 large onion, thickly sliced and grilled (3 cups)
3 carrots, thinly sliced and grilled (3 cups)
3 plum tomatoes, halved and grilled


Prep: 15 Minutes

To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.
Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables. Drizzle with the vinaigrette and serve.

Created date

July 2004

Nutritional Information

Calcium 82 mg
Calories 299
Caloriesfromfat 1 %
Carbohydrate 9 g
Cholesterol 45 mg
Fat 18 g
Fiber 3 g
Iron 3 mg
Protein 25 mg
Satfat 4 g
Sodium 506 mg