Round # 2 for Gingered London Broil

I love salads and I like to change them up all the time so as not to get bored with the same all the time. I love lots of textures and flavors in a salad, which why salads are a great way to use up leftovers. I usually try to think of ways that are different for my mother as well, she is a diabetic and watches her carbs very closely. A "bowl" made of 4 sheets of phyllo sheets is just under 40 carbs, so good for her because she can have 60 total at dinner. Anyway, I like that you have leftovers that look so tasty!

leftover slices of Gingered London Broil
1 bag of Gaia's Breath Spring Mesclin Mix
choice of cheese: JFF goat cheese (any flavor), Dutch Girl Softy, JFF or MVD feta
roasted peppers
 1/4 c olive oil
3 garlic cloves, minced
s/p
2 tbs balsamic vinegar
1 tbsp Wild Mountain Apiaries Honey

16 sheets phyllo dough sheets (4 per bowl, keep covered with a towel when not using)
4 tbs melted Kriemhild Butter

I like my meat and cheese to be a room temperature.

Preheat oven to 400 degrees F. Lightly butter four 8" round cake pans (if you have two pans just do 2 at a time)

Take one sheet of dough and carefully brush with melted butter, fold in half (9x14) layer into cake pan, coming up the side a bit. Repeat with remaining 3 sheets, filling in the cake pan. Brush with butter. Repeat this for the 3 remaining bowls.

Bake at 400 degrees F for 10-15 minutes. Let cool for 1 minute, then carefully use a spatula to remove to a cooling rack. Allow to cool (this doesn't take long).

Meanwhile, whisk together olive oil, vinegar, s/p, garlic and honey. Taste and adjust flavoring. Place lettuce in a large bowl and drizzle with dressing, toss to coat. Divide equally among the "salad bowls, then layer the meat, cheese and roasted pepper. Enjoy!