You'll need: Bed of spinach leaves, 1/4 yellow squash (thinly sliced), 4 small radishes (thinly sliced), 3 pieces of asparagus (diced), 4 sprigs of African basil (thinly sliced; keep flowers whole), 2 Tbsp blue cheese crumbles, 6 ounces fillet mignon (uncooked; thinly sliced), 1-2 tsp olive oil, 1/2 tsp steak seasoning, 1-2 Tbsp balsamic vinegar dressing How to make: Lay spinach leaves evenly on plate. Add yellow squah, radishes and asparagus evenly above spinach mixture. Angle the 4 flowers from the basil evenly (in cross formation). Cook the fillet mignon on stovetop with olive oil, med heat for about 1-2 minutes each side (until desired tenderness). Add fillet mignon to salad in middle. Add blue cheese crumbles, steak seasoning and salad dressing. Enjoy!
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