Blue Cheese Steak Salad

Ingredients:

12 cups baby spinach, clean
and dried
4oz Hautly Blue cheese, crumbled
3 Tbsp Dijon mustard
12 oz beef tenderloin, cut into thin slices
Non-stick
cooking spray
½ cup red onion, sliced
1 cup cherry tomatoes, sliced in half
8 mushrooms, sliced
3 Tbsp balsamic
vinegar
3 tsp olive oil

Directions

Arrange spinach on a large plate; sprinkle cheese over top.

Spread a thin layer of mustard
over both sides of meat slices. Heat a non-stick skillet over medium-high heat. Spray skillet with non-stick cooking
spray and quickly cook both sides of meat slices, about 1 minute per side or until browned.

Center meat slices on top
of spinach. Separate onion slices into rings and arrange around salad with tomatoes and mushrooms. Mix balsamic vinegar
and olive oil together and drizzle over salad.