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

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.