Baby spinach and prego salad with red onion vinaigrette


The effortlessness of this #JustDelicious salad with crisp flavours will make you look like a master.


1 pack Eskort Prego Steaks

olive oil

30ml (2T) red wine vinegar

salt and freshly ground pepper

1 red onion, thinly sliced

15ml (1T) castor sugar

750ml (3c) tender stem broccoli

baby spinach

60ml (¼c) feta cheese 


  • Fry the prego steaks in a pan over moderate heat for 4 minutes each side.
  • Combine the olive oil, red wine vinegar, salt, pepper, red onion and castor sugar in a mixing bowl and mix well.
  • Add the broccoli to the red onion mixture and set aside.
  • Thinly slice the prego steak then serve the broccoli with the red onion dressing on the baby spinach topped with steak slices and feta cheese.

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