This Steak Bruschetta Spinach Salad is the first of three salads on my latest 9-dinner menu. It was perfect after a warm, humid day since I fired up the outdoor grill to keep my kitchen cool. Though I whipped up an Apricot-Dijon vinaigrette (pictured), Junior Too chose a Raspberry Walnut Vinaigrette and it was tastier. A blue cheese dressing would also be terrific. Enjoy and stay cool!

Steak Bruschetta Spinach Salad

12 slices baguette, about 1/2″ thick

2 tbsp olive oil

sea salt

ground black pepper

1 lb boneless top sirloin steak

4 cups fresh spinach

1/2 cup roasted red peppers (I used bottled), small dice

1/2 cup blue cheese crumbles (or feta–Senior and Junior Too don’t “do” blue)

1) Fire up your grill

2) Brush both sides of baguette slices with olive oil and sprinkle with salt and pepper; place on grill and grill 1-2 minutes each side until lightly toasted and golden; remove from grill and set aside

3) Place steak on grill and cook to desired doneness

4) Meanwhile, divide spinach between 4 plates and top with baguette slices

5) Remove steak from grill and let sit 5 minutes; slice thin and divide between baguette slices; scatter red peppers and blue cheese crumbles on top; serve with dressing of your choice

Servings: 4