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Italian London Broil Salad Recipe


Summertime is a great time to serve main-dish salads, and this is one of my family’s favorites.  I’ve adapted this salad to use a portion of the Italian London Broil Module which means the meat is always in the freezer to use at a moment’s notice. 

You can cut preparation time by using the cooked and crumbled bacon that comes in packages in the salad dressing section of the grocery store.   You may also use store-bought Italian dressing, although I have included an easy restaurant-style dressing that is well-worth the 10 minutes preparation time; besides, you will have plenty to use during the month since the dressing keeps at least that long in your refrigerator.

I like to keep a supply of toasted nuts in my refrigerator to add to recipes, but if you don’t have some, they can be successfully toasted in the microwave oven; place them in a shallow dish in a single layer and microwave on high four to five minutes (for 1-2 cups).

Italian London Broil Salad


6  Servings

12 ounces Italian London Broil from the London Broil Module, (1/6 of the Module – about 2 cups), thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted walnuts, coarsely chopped
1/4 cup bacon, fried crisp and crumbled
1/4 cup dried cranberries (or substitute 2 tomatoes, chopped)
1/2 red onion, thinly sliced
6 cups gourmet salad mix
6 cups romaine lettuce, torn into bite-sized pieces

3/4 cup Restaurant Style Italian Dressing
  1. Mix all salad ingredients in a large bowl.

  2. Pour dressing over all and toss.

  3. Serve immediately.

Amount Per Serving
Calories 348 Calories from Fat 232
Percent Total Calories From: Fat 50% Protein 32% Carb. 18%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 6 g
Cholesterol 37 mg
Sodium 442 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 0 g
Protein 16 g

Vitamin A 36% Vitamin C 44% Calcium 0% Iron 12%

Restaurant Style Italian Salad Dressing


1 1/2 cups white wine vinegar
1 cup water
1 1/2 cups vegetable oil
3/4 cup light corn syrup
1 1/2 tablespoons sugar
6 tablespoons Parmesan cheese, (cardboard – the kind in the green container- is okay for this)
1 package (2 ounce) dry pectin
2 tablespoons salt
1 tablespoon lemon juice
3 cloves chopped garlic
2 teaspoon dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons crushed red pepper flakes
  1. Mix the vinegar, water, vegetable oil, corn syrup, and sugar in blender container;

  2. Add the remaining ingredients and blend for at least 30 seconds.
  3. Refrigerate 2 hours before serving to blend flavors.

  4. This dressing can be stored in the refrigerator up to one month.

Amount Per Serving:
Calories 84 Calories from Fat 64
Percent Total Calories From: Fat 76% Protein 2% Carb. 23%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 309 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%

 

 
 
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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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