Grilled-Everything Salad

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 82mg
  • Calories: 299
  • Calories from fat: 1%
  • Carbohydrate: 9g
  • Cholesterol: 45mg
  • Fat: 18g
  • Fiber: 3g
  • Iron: 3mg
  • Protein: 25mg
  • Saturated fat: 4g
  • Sodium: 506mg


  • 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


  1. 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.
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