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This delicious dish combines the heartiness of quinoa, the sweetness of honey, and the savory flavors of London broil steak. With the main ingredients of apples and honey, there’s no way this recipe won’t get you into the Rosh Hashanah mood! This salad is packed with fresh, healthy ingredients, and is a perfect dish to add to your Rosh Hashanah meal.
1 (5-ounce) container fresh spinach leaves
2 cups cooked quinoa
3 stalks celery, chopped
1 Gala apple, sliced
1/2 cup honey glazed pecans
1 pound London broil, thinly sliced
2 tablespoons lemon juice
1 tablespoon Tuscanini Olive Oil
1 tablespoon Tonnelli Worcestershire Sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
2 tablespoons Gefen Honey
1/4 teaspoon salt
6 tablespoons Tuscanini Olive Oil
2 tablespoons Kedem White Wine Vinegar
Combine all the ingredients for the meat marinade in a bowl and allow the meat to marinate in the fridge for minimum one hour, maximum 24 hours.
Heat the oil in a pan and cook the meat for three minutes on each side.
In a small bowl, combine the dressing ingredients, whisking very well until the mixture is fully combined.
To assemble the salad: Layer the salad in a nice salad bowl. Top with the London broil and drizzle the dressing over directly before serving.
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