I am quite certain you will love this wonderful summer salad. It can be made with thinly sliced flank steak (which is my preference) or deli roast beef slices. The best thing about this salad – after the taste – is that you can make this salad ahead of time, just leave out the spinach and add it to the salad and gently toss when you’re ready to serve.


Steak and Spinach Salad

The prep time for this yummy Steak and Spinach Salad is only about 30 minutes with a cook time of about 10. It’s well worth it!

Steak and Spinach Salad

2 medium grapefruits
1-1/2 lb. cooked thinly sliced flank steak, cut into strips
5 cups baby spinach leaves
1-1/2 cups sliced celery
1/3 cup oil
1/3 cup grapefruit juice
1/2 cup chopped green onions
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup toasted pine nuts
Optional: Sliced strawberries, whole cranberries, or mandarin orange sections tossed on top! You can also use garden fresh tomatoes instead of the fruit.

Cut one grapefruit in half and squeeze 1/3 cup juice for the dressing; set aside. Cut remaining grapefruit half and whole grapefruit into sections and set aside.

In small bowl, combine oil, reserved 1/3 cup grapefruit juice, green onions, and salt and pepper and beat with wire whisk to combine. In large bowl, combine grapefruit, beef, spinach and celery. Pour dressing over and gently toss to combine. Serve immediately. This makes about 6 servings.