Categories: Salads

Ingredients

• 2 Tbls. red wine vinegar
• 1 Tbls. extra virgin olive oil
• 2 tsp. rosemary
• 1/2 tsp. ground pepper
• 1/2 tsp. salt
• 2 tomatoes, diced
• 1 lb. new potatoes, cooked and halved
• 2 c. thinly sliced cooked flank steak
• 2 c. sliced mushrooms
• 2 c. arugula
• 2 c. spinach

Directions

1. Whisk the vinegar, oil, rosemary, pepper, and salt in a large bowl. Add the tomatoes and toss to coat. Let stand in fridge for 20 minutes.

2. Add the potatoes, steak, and mushrooms to the tomatoes, toss to combine. Arrange arugula and spinach on plates and top with the salad.

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