Grilled-Everything Salad

Ingredients

• 3 cups carrots thinly sliced
• 6 cups grilled flank steak thinly sliced
• 2 tablespoons horseradish prepared
• 1 teaspoon kosher salt 
• 5 tablespoons olive oil extra-virgin
• 3 cups onion sliced
• 0.5 teaspoon pepper freshly ground
• 3  plum tomatoes halved
• 3 tablespoons red wine vinegar 
• 10 ounce pkt spinach fresh (or 2 bunches)

Equipment

• bowl
• whisk

Directions

1. To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables.
2. Drizzle with the vinaigrette and serve.