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Yield: 4 Servings
| From susan young, intelec |
| 1/3 | cups | Vinegar |
| 1 | | Envelope Good Seasons Gourmt |
| | | Parmesan Italian Salad |
| | | Dressing Mix |
| 1/3 | cups | Olive oil |
| 1 | cl | Garlic, minced |
| 1 | | Beef sirloin steak, ½" - |
| | | ¾" thick, (about 1 lb.) |
| 8 | cups | Torn spinach |
| 1 | cups | Sliced mushrooms |
| 1 | lg | Tomato, cut into wedges |
| ¼ | cups | Sliced green onions |
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315-786-1120)
Pour vinegar into cruet or medium bowl. Add salad dressing mix, oil and garlic. Shake vigorously or mix until well blended. Reserve 1/3 cup dressing; refrigerate. Pour remaining dressing over steak; cover and refrigerate at least 1 hour. Drain and discard dressing. Grill or broil steak as desired. Cut into slices. Ross vegetables with reserved 1/3 cup dresssing. Arrange steak slices over salad.
Your Steak and Spinach Salad is ready. Good luck!
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