Healthy Seasonal Recipes — Spinach Salad with Steak, Onion, and Date Kebabs
If you’ve been to one of Riverside’s lovely Farmers Markets lately, you’ve probably noticed an abundance of greens, strawberries, and more delicious local goodies. If you haven’t checked out Katie’s great food blog Healthy Seasonal Recipes, we strongly suggest it. She puts together beautiful food using local ingredients — she’s from Vermont so there is some variation, but the ideas are there. Find here recipe for spinach salad with steak onion and date kebabs with orange and blue cheese, below. It’s a bit on the decedent side, so it’s perfect for those special occasions.
Looking for locally grown food? Check out the Riverside Food Coop here.
spinach salad with steak onion and date kebabs with orange and blue cheese
Active Time: 35 minutes
Total Time: 50 minutes
Makes: 4 entree salads and 1/4 cup dressing
Serving Size: 1 salad, 2 kebabs and 1 tablespoon dressing
Calories per serving: 344
Fat per serving: 1
- 1 orange, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1 teaspoon coarse kosher salt
- ¾ teaspoon coarsely ground black pepper
- 1 teaspoon Dijon mustard
- 1 pound grass-fed strip steak, cut into 1-inch chunks (about 24 chunks total)
- 1 medium red onion, cut into 1-inch chunks
- 6 medjool dates, pitted and cut into quarters
- 12 cups loosely packed baby spinach and arugula
- 2 ounces crumbled blue cheese
- Puree orange juice, zest, oil, shallot, vinegar salt, pepper, and Dijon in a blender or mini prep food processor. (Alternatively whisk in a bowl.)Reserve ¼ cup dressing and refrigerate. Drizzle the remaining dressing over the steak, onion and dates in a medium bowl and toss to coat.
- Preheat grill to medium-high heat. Thread steak, onion and dates onto 8 skewers, alternating. Oil grill rack. Grill skewers, rotating often until the meat is medium rare and the onions and dates are softened, about 8 to 14 minutes.
- Divided spinach and arugula among four plates or pasta bowls. Top with the skewers. Drizzle with the reserved dressing (about 1 tablespoon per salad) and top with blue cheese.
Fiber: 4 g. Carbs: 24 g. Protein: 32 g. Sodium: 812 mg. Sugar: 16 g.