A beautiful spring salad that makes for a great weeknight dinner.
10 ounce rib-eye steak
4 cups mixed greens or baby spinach
1/4 cup sliced almonds
1/4–1/2 goat cheese, crumbled
1 cup sliced strawberries
Cook steak, either pan fry or grill. Slice thin and set aside.
In a salad bowl, toss the greens, strawberries, almonds and goat cheese.
Divide salad between serving dishes and top with sliced steak.
We usually serve without dressing but if you feel like you need one, we love this poppyseed dressing.