Recipe: Mustard-Crusted Steak Salad with Blue Cheese (serves 1)

MUSTARD-CRUSTED STEAK SALAD
WITH BLUE CHEESE

3 cups baby spinach, cleaned and dried
1/4 cup crumbled Blue cheese
1 tablespoon Dijon mustard
3 ounces beef tenderloin, cut across the grain into thin slices
1 slice red onion
3 cherry tomatoes
2 mushrooms, sliced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon pine nuts, toasted (optional)

Arrange spinach on a dinner plate; sprinkle cheese on top. Set aside.

Spread a thin layer of mustard over both sides of beef slices. Heat a small, non-stick skillet over medium-high heat and cook beef slices, about 1 minute per side or until browned.

Place beef slices on top of spinach. Separate onion slice into rings and arrange around salad with tomatoes and mushrooms.

Mix vinegar and olive oil together and drizzle over salad. Scatter pine nuts over top, if desired.

Makes 1 serving with 340 calories, 18g total fat, 8g saturated fat, 70mg cholesterol, 750 mg sodium, 20 percent daily value calcium, 27g protein, 19g carbohydrates, 5g dietary fiber.

Recipe created for 3-A-Day of Dairy by Chef Federico Elbl of Palermo Viejo, Louisville, Ky.
Adapted from source: Southeast Dairy Association