Greek lamb salad

4 Servings

Ingredients

QuantityIngredient
½cupRed wine vinegar
¼cupChopped fresh parsley
2tablespoonsInstant minced onion
1teaspoonDried whole oregano
¼teaspoonSalt
¼teaspoonPepper
¾poundsCooked lean leg of lamb, cut into thin strips
6smallsUnpeeled round red potatoes, quartered (1/2 pound)
3cupsTightly packed shredded romaine lettuce
½cupChopped celery
½cupCherry tomato halves
¼cupCrumbled feta cheese, (1 ounce)

Directions

Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb strips; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

Arrange the potatoes in a vegetable steamer over boiling water. Cover and steam 10 minutes or until tender. Let potatoes cool.

Combine lamb mixture, potatoes, lettuce, celery, cherry tomato halves, and crumbled feta cheese in a large bowl; toss well. Yield: 4 servings (serving size: 2 cups).

Recipe by: Cooking Light, June 1994, page 123 Posted to Digest eat-lf.v097.n014, by Katherine Rodman <afn25136@...> on Wed, 15 Jan 1997.