Organic Spinach Salad with Grilled Rib-eye & Garden Tomatoes
- 16oz baby spinach
- 8oz arugula
- 1 small red onion
- 2 T spoon diced sun dried tomatoes
- 1 T spoon of good virgin oil
- 1 T spoon of good butter
- salt and pepper to taste
- 6oz great grilled beef rib-eye
- sliced garden tomatoes for garnish
Heat virgin oil in pan/add onion-dried tomatoes and cook for 2 min. Add spinach and arugula. Remove pan from heat and stir ingredients together. Season w/salt & pepper and finish w/a few drops of your best vinegar. Slice beef and tomatoes and place on plate. Put spinach on plate and drizzle w/balsamic.
The ingredients for this recipe were all from local farms and 100% percent organic!
Thanks for supporting local organic farmers! -- Chef Joel