2 pounds London broil salt and pepper
2 tablespoons light soy sauce
1 tablespoon sriracha sauce
1 teaspoon garlic powderSalad
2 heads romaine lettuce or 16 ounces chopped romaine
½ cup sugar snap peas
1 cup button mushrooms, sliced
1 red or yellow pepper, diced finely (or ½ of each)
1 red onion, thinly sliced
½ cup toasted slivered almondsDressing
1 cup light mayonnaise
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon vanilla extract
3 tablespoons honey
1 teaspoon celery seed
3 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon parsley flakes
2 tablespoons light soy sauce
1 tablespoon sriracha sauce
1 teaspoon garlic powderSalad
2 heads romaine lettuce or 16 ounces chopped romaine
½ cup sugar snap peas
1 cup button mushrooms, sliced
1 red or yellow pepper, diced finely (or ½ of each)
1 red onion, thinly sliced
½ cup toasted slivered almondsDressing
1 cup light mayonnaise
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon vanilla extract
3 tablespoons honey
1 teaspoon celery seed
3 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon parsley flakes
- Preheat oven to broil.
- Place London broil in a baking pan and sprinkle with salt and pepper.
- Combine the soy sauce, sriracha sauce, and garlic powder. Drizzle over the meat.
- Broil for 6 to 8 minutes on each side, turning halfway through.
- Meanwhile, in a bowl, combine the lettuce, sugar snap peas, mushrooms, pepper, red onion, and almonds.
- Prepare the dressing: Combine the mayonnaise, lemon juice, water, vanilla extract, honey, celery seed, garlic, salt, pepper, and parsley flakes.
- Slice London broil into thin, small slices.
- Serve as a one-bowl salad: Toss the dressing into the salad bowl, add the sliced meat, and toss again.
- Alternatively, you can plate it individually. Drizzle each plated salad with the dressing and top with slices of London broil for a great appetizer.
Yield: 8 servings