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This is great for a show-stopping appetizer!
1 cup sweet red wine
1/4 cup honey
4 cubes Gefen Frozen Garlic
3/4 pound London broil
2 bay leaves
3/4 cup oil
1/2 cup mayonnaise
3 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon mustard
1 teaspoon soy sauce
8 ounces Romaine lettuce
1 large mango, peeled and cubed
1 cucumber, peeled and sliced into 1/2 rings
1/2 cup candied pecans
In a small bowl, whisk together wine, honey, and garlic. Place marinade in a resealable plastic bag with London broil and bay leaves. Marinate in refrigerator overnight. Place meat in a 9×13-inch pan.
Preheat broiler and broil 10 minutes on each side. Allow to cool slightly and slice thinly across the grain, then slice larger pieces into thin strips.
In a medium bowl, combine dressing ingredients with an immersion blender.
On individual plates, form beds of lettuce. Place stripes of remaining salad components across the top of each. Drizzle dressing over and serve.
Styling by Atara Schechter
Photo by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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