Beef & Goat Cheese Salad

It's Monday... which means, among other things, that many of us have a left over "Sunday Roast" to put to use.  Here is a great lean recipe to use up your leftovers (rather than a mayo smothered sandwich!).  This salad serves as a whole meal and its fast to make with leftovers.  Still craving beef and don't have leftovers?  No problem, just bake/broil/grill 12oz (for 4 servings) of beef (whatever cut you like) with seasoning until you are satisfied (I like mine with a little pink in the middle).  Happy Monday!!!

Beef & Goat Cheese Salad

SALAD INGREDIENTS:
Beef, 4 slices (3 oz each)
Goat Cheese, soft (2 oz)
Fresh Spinach (4 cups)
Mixed Salad Greens (4 cups)
Tomato (1 large)
Green Onions (4 stalks)

DRESSING INGREDIENTS:
Balsamic Vinegar (3 tbps.)
Dijon Mustard (3 tsp.)
Olive Oil (1 tsp.)
Water (1/4 cup)
Garlic Powder (to taste)
Salt & Pepper (to taste)

METHOD:

(1) Place dressing ingredients into a small saucepan and heat on medium until they slightly bubble and start to reduce in volume.  Whisk to get the mustard blended for a creamy (not lumpy) dressing.

(2) While dressing is warming, cut beef into strips/chunks and chop tomato and green onions.

(4) Arrange greens, spinach, tomato, green onion and beef on four plates (I use pasta bowls for my 'meal salads'); top each salad with 1/2 oz of goat cheese.  It's easiest to use a small spoon to scoop out little chunks.

(5) When dressing is hot, dunk the meat into the dressing for about 15 seconds; take a fork and place each piece of meat on the salads.

(6) Use a tablespoon to evenly dress each of the salads until all the dressing is used up.

STATS:
Serves: 4
Calories: 206
Fat: 7g
Carbs: 10g
Protein: 21g
Iron: 20%
Calcium: 17%