London Broil Salad

5

(0)

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• Cooking and Prep: 4 h
• Serves: 8
• Contains:

This is a fantastic recipe with two delicious parts. I have used the London broil recipe served as a main dish and, many a time, the salad without the meat. The combination of everything together makes for an outstanding recipe. This recipe works well served in a large salad bowl and also great as a first course.

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Ingredients (19)

Salad

• 1–2 pounds (1/2 – 1 kilogram) London broil

• 16–32 ounces (454–907 grams) lettuce, shredded

• handful slivered almonds

• 1 purple onion, sliced

• grape tomatoes, halved

• 1 avocado, diced

• 1 can Gefen Hearts of Palm, sliced

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  Gefen Hearts of Palm

Dressing

• 1 teaspoon salt

• 1/2 cup oil

• 1 teaspoon poppy seeds

• 2 teaspoons dry minced onion

• 1 teaspoon mustard

• 1/3 cup vinegar

• 1/2-3/4 cup sugar

Marinade

• 1 teaspoon Gefen Garlic Powder

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  Gefen Garlic Powder

• 1/3 cup Gefen Soy Sauce

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  Gefen Soy Sauce

• 1/3 cup Gefen Honey

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  Gefen Pure Honey

• 1/3 cup orange juice

Sommelier Suggests

• Domaine du Val Brun Saumur-Champigny

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  Domaine du Val Brun Saumur-Champigny

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Start Cooking

Marinate

1. Place all the marinade ingredients in a gallon-size Ziploc bag. Add the meat to the bag and marinate in the refrigerator for a couple of hours.

Prepare the Meat

1. Preheat oven to broil.

2. Transfer meat to a pan and broil for 15 minutes on each side. Cover and bake an additional 15 minutes.

3. Remove from oven and allow to cool, then slice into thin strips.

Assemble the Salad

1. Assemble salad in a large bowl.

2. Combine dressing ingredients in a small container and pour over salad immediately before serving.