What happens when you take steak, mushrooms, and blue cheese in a vinaigrette dressing and pile it on top of a bed of baby spinach or salad greens? Deliciousness – that’s what.

I can’t wait for you to try this salad!

Bulking up the salad.

The mushrooms in this salad really soak up the vinaigrette (which takes the place of a salad dressing in this salad). If you like mushrooms, like I do, you may want to double up the amount of mushrooms in this recipe. I felt like 16 ounces of mushrooms might be a little much for many people, so I suggested just 8 ounces in the recipe, but seriously…use more if flavorful, sauteed mushrooms are your thing.

More satisfying salads that are low in WW FreeStyle Smart Points.

Looking for some more delicious WW friendly salads? Here are some of my favorites:

• Southwest Chicken Bacon Ranch Salad – 6 green, 3 blue, and 3 purple points
• Bruschetta Pasta Salad – 6 green, 6 blue, and 6 purple points
• Buffalo Shrimp Salad – 5 green, 4 blue, and 4 purple points
• Turkey Taco Salad – 2 green, 2 blue, and 2 purple points
• Italian Style Pepperoni Pizza Salad – 5 green, 5 blue, and 5 purple points

For a bunch more WW friendly soup recipes you can check out the Meal Planning Mommies Satisfying Soups Pinterest Board where I will continue to add soup recipes.

Okay, so let’s get to today’s satisfying salad…Steak Mushroom and Blue Cheese Salad…

Here is what you will need:

Cooking spray
1 pound lean round steak, cubed
8 ounces mushrooms, sliced
1 shallot, diced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon light mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
8 cups baby spinach or salad greens
1/2 cup reduced-fat crumbled blue cheese

Here is what you do:

Spray a large skillet with cooking spray and set over medium heat. Cook the steak, mixing occasionally, 6-7 minutes, or until fully cooked. Transfer steak to a plate or bowl, leaving the juices from the steak in the skillet.

Add mushrooms and shallots to the skillet and cook 3-4 minutes, or until the mushrooms and shallot are tender. Mix in vinaigrette ingredients: oil, vinegar, mayonnaise, mustard, and salt. Add steak back in the skillet and mix, allowing the vinaigrette to coat the steak and cook an additional 2 minutes.

In 4 bowls, place 2 cups spinach and top with 1/2 cup of the steak/mushroom mixture and 2 tablespoons blue cheese.

Makes 4 servings.
One serving is 2 cups spinach, 1/2 cup steak/mushroom mixture, and 2 tablespoons blue cheese.
One serving is 8 green, 8 blue, and 8 purple points.

Print Recipe

5 from 2 votes

Steak Mushroom and Blue Cheese Salad

One serving is 8 green, 8 blue, and 8 purple points.

Makes: 4 servings

Calories: 286

Author: Alisha Hughes

Ingredients

• Cooking spray
• 1 pound lean round steak, cubed
• 8 ounces mushrooms, sliced
• 1 shallot, diced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon light mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 8 cups baby spinach or salad greens
• 1/2 cup reduced-fat crumbled blue cheese

Instructions

• Spray a large skillet with cooking spray and set over medium heat. Cook the steak, mixing occassionally, 6-7 minutes, or until fully cooked. Transfer steak to a plate or bowl, leaving the juices from the steak in the skillet.
• Add mushrooms and shallots to the skillet and cook 3-4 minutes, or until the mushrooms and shallot are tender. Mix in vinaigrette ingredients: oil, vinegar, mayonnaise, mustard, and salt. Add steak back in the skillet and mix, allowing the vinaigrette to coat the steak and cook an additional 2 minutes.
• In 4 bowls, place 2 cups spinach, and top with 1/2 cup of the steak/mushroom mixture, and 2 tablespoons blue cheese.