Roasted Veggie and Steak Salad

30 day challenge with a trueyou roasted veggie steak salad

This salad is a bit heavier and makes a great dinner option!


For the salad: 

  • 2-3 cups of spinach
  • 1-2 cups mixed veggies: carrots, red onions, broccoli, cauliflower and mushrooms (optional)
  • 3-5 ounces of cooked flank steak, sliced thin
  • 1/4 cup dried cranberries (optional)
  • toasted sesame seeds

For the dressing:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 packets of True Lemon
  • 1 teaspoon dijon mustard
  • 1 teasopoon honey
  • dash of sea salt
  • dash of pepper
  1. Assemble salad: spinach, carrots, red onions, flank steak, sesame seeds.
  2. Combine all dressing ingredients in a mason jar. Cover and shake to mix.
  3. Drizzle 2-3 ounces of dressing over salad and serve.
  4. Refrigerate remaining dressing.