INGREDIENTS
8 ozs
baby spinach
2 slices
bacon
12 ozs
beef tenderloin
1/4 tsp
black pepper
3 ozs
blue cheese
1 tbsp
butter
3 ozs
cherry tomatoes
2 media
green onions
2 tsps
olive oil
4 ozs
portobello mushroom caps
1/3 tbsp
red wine vinegar
1/4 tsp
salt