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- 2 tablespoons prepared horseradish
- 3 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 10-ounce package (or 2 bunches) fresh spinach, stems removed
- 1 1/2 pounds grilled flank steak, thinly sliced (6 cups)
- 1 large onion, thickly sliced and grilled (3 cups)
- 3 carrots, thinly sliced and grilled (3 cups)
- 3 plum tomatoes, halved and grilled
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