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Spinach Beef Salad

 Spinach Beef Salad
Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia
4 ServingsPrep/Total Time: 25 min.


  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon dried basil
  • 1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
  • 1 teaspoon minced fresh gingerroot
  • 6 cups torn fresh spinach
  • 1 large sweet red pepper, julienned
  • 1/2 medium cucumber, peeled and julienned


  • In a large nonstick skillet coated with cooking spray, cook beef and
  • jalapeno over medium heat until beef is no longer pink. Add garlic;
  • cook 1 minute longer.
  • In a small bowl, whisk lime juice, brown sugar, soy sauce, basil,
  • mint and ginger. Place spinach, red pepper and cucumber in a large
  • bowl; add beef mixture. Drizzle dressing over salad; toss to coat.
  • Yield: 4 servings.
Nutritional Facts: 2 cups equals 207 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 383 mg sodium,

2 of 2

Spinach Beef Salad (continued)

Nutritional Facts: 14 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.