POMEGRANATE, STEAK, AND SPINACH SALAD

POMEGRANATE, STEAK, AND SPINACH SALAD image

Yield 1 Serving

Number Of Ingredients 11

1 tbsp pomegranate juice
1 1/2 tsp pomegranate juice
1 1/2 tsp white wine vinegar
1 tsp dijon mustard
1 tsp olive oil
1/4 tsp honey
3 C loosely packed baby spinach leaves
1/4 C juice packed mandarin oranges, drained
2 tbsp fresh pomegranate seeds
1 tbsp roasted, unsalted almonds
3 oz lean steak, such as top round or london broil

Steps:

1) In small bowl, whisk juice, vinegar, mustard, oil, and honey. 2) In large bowl, combine spinach, oranges, seeds, and almonds and toss, adding all but 2 teaspoons of the dressing. Season with salt and pepper to taste. 3) Lightly spray steak with oil and saute in small skillet over medium high heat until done (3 minutes per side for medium rare). Remove from heat and set aside 3 minutes. 4) Slice steak thinly, top salad with slices, and drizzle with remaining dressing. Serve immediately or refrigerate in plastic container to go.