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Prep Time
20 mins
Total Time
30 mins


2 cups
carrot ribbons (made with a vegetable peeler)
500 mL
1 pkg
organic baby spinach
312 g
1 cup
halved grape tomatoes
250 mL
1/2 cup
remaining balsamic vinaigrette, divided
125 mL
grilled strip loin grilling steaks ( 6 oz/ 170 g)
2 cups
cooked Yellow Petites Potatoes
500 mL
shallot, thinly sliced
1/2 tub
crumbled goat cheese
57 g


Step 1

In a large bowl, gently toss together the carrot ribbons , the spinach, grape tomatoes and half the balsamic vinaigrette. Assemble on a large serving platter.

Step 2

Thinly slice grilling steak and cut potatoes into quarters; add to platter. Rinse shallot in cold water and arrange on salad. Sprinkle salad with goat cheese crumbles. Drizzle with remaining balsamic vinaigrette. Divide between 4 plates.


We used leftovers from our Cajun Steak with Potatoes & Vegetables recipe to make this hearty salad.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe)
32 g
36 g
39 g
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