This London Broil Salad is one of our favorite protein salad recipes. The poppy salad dressing is really good! The combination of salad greens, meat, avocado, slivered almonds, tomatoes and onions makes it a meal in itself. It can be served in a large salad bowl or plated as individual portions. We have used it on many occasions as an appetizer for special occasions such as yom tov, sheva brachos….
The combination of the salad ingredients with the dressing really makes this salad special, but we have also used the meat recipe by itself to serve as a main dish and the delicious salad recipe alone without the meat.
For an easy way to make this London Broil Salad look gourmet, use an angled bowl to serve.
This salad is a great for using any leftover meat.
This article originally appeared in Family First
Pesach London Broil Salad
Ingredients
Ingredients
- 1-2 lbs london broil
- 16 oz lettuce shredded
- 1 can hearts of palm sliced
- 1 avocado diced
- ½ container grape tomatoes halved
- ½ purple onion sliced
- handful slivered or sliced almonds
Marinade
- ⅓ cup orange juice
- ⅓ cup honey
- ⅓ cup kosher l'pesach soy sauce
- 1 tsp garlic powder
Dressing
- ½-¾ cup sugar
- ⅓ cup kosher l'pesach vinegar
- 1 tsp kosher l'pesach mustard
- 1 tsp salt
- 2 tsp dried minced onion
- ½ cup oil
Instructions
- Place all the marinade ingredients in a gallon-size ziplock bag.
- Add the meat to the bag and marinate in the refrigerator for a couple of hours.
- Preheat oven to broil.
- Transfer meat to a pan and broil for 10 minutes on each side.
- Cover and bake an additional 15 minutes.
- Remove from oven and allow to cool, then slice into thin strips.
- Assemble salad in a large bowl.
- Combine dressing ingredients in a small container and pour over salad immediately before serving.
