Steak Salad with Lemon-Walnut Vinaigrette and Whole-Grain Roll

  • 3 ounces steak
  • 1 lemon, juiced
  • 1 tbsp. olive oil
  • 2 tbsp. walnuts
  • 1 tsp. Dijon mustard
  • 3 cups baby spinach
  • 1 whole-grain roll

Grill or broil steak until it reaches about 160 F (medium), and slice. In a blender or mini food processor, pulse lemon juice, oil, walnuts and mustard until smooth. Toss spinach and steak slices with dressing.

Serve with whole-grain roll.

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