London Broil Salad – using up leftovers
So come Wednesday, I’m faced with a refrigerator full of leftovers that did not get eaten. This week, I had particularly more left over than usual, because we had a big crowd at my house on Shabbat for my daughter’s birthday. You would think more people equals LESS leftovers. But no, just more variety of leftovers. So after I used up my chicken with the spaghetti dish on Tuesday, last night I decided to use up the leftover London broil (which I didn’t even realize was still in the fridge!) Using what I already had, I came up with this beautiful salad, chock full of deliciousness! You can obviously use freshly made London broil as well and serve it for lunch on Shabbat! The ingredients below make a very large salad, so feel free to halve, if needed.
London Broil Salad
2 bags shredded red cabbage
5 oz. raw baby spinach leaves
2 bunches scallions, green part only, sliced thin
1/3 C. pumpkin seeds
1/3 C. sunflower seeds
1 lb. cooked London broil, cut into bite size pieces
1/4 C. olive oil
Juice of 1 lemon (about 1/4 cup)
1 Tbsp. honey
1 tsp. dijon mustard
Toss together all ingredients (through London broil) in a large bowl. In a small container, combine all dressing ingredients, and shake vigorously. Pour over salad just prior to serving. Enjoy!