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%