Grilled Surf and Turf Salad

Ingredients

• 3 wooden or metal skewers
• 1 tsp (5 mL) canola oil
• 1 tbsp (15 mL) lemon juice
• ¼ tsp chili powder
• ¼ tsp black pepper
• 8 medium peeled and deveined shrimp, frozen and thawed or fresh
• 2 oz (57 g) raw sirloin steak, cut into 1 inch (2.5 cm) cubes
• ½ cup brown rice, cooked
• 2 cups fresh spinach
• ¼ cucumber, chopped
• 1 medium tomato, chopped
• 2 tbsp red onion, chopped
• 2 tbsp feta cheese, crumbled
• 1 tbsp (15 mL) balsamic vinegar

Directions

• If using, place wooden skewers in a bowl of cold water to soak.
• Brush grill or grill pan lightly with oil and preheat to medium heat.
• Mix together lemon juice, chili powder, and black pepper in a bowl.
• Add shrimp and toss to coat shrimp.
• Remove wooden skewers from water or take metal skewers and thread four shrimp onto two skewers and the steak onto the third.
• Grill skewers for 2-3 minutes per side or until shrimp is pink and cooked through, and steak is done as desired.
• Add rice to the serving dish, and top with spinach.
• Sprinkle on cucumber, tomato, red onion, and feta cheese.
• Remove shrimp and steak from skewers and add to salad.
• Drizzle with balsamic vinegar.