Greek lamb salad

Quantity		Ingredient
½	cup	Red wine vinegar
¼	cup	Chopped fresh parsley
2	tablespoons	Instant minced onion
1	teaspoon	Dried whole oregano
¼	teaspoon	Salt
¼	teaspoon	Pepper
¾	pounds	Cooked lean leg of lamb, cut into thin strips
6	smalls	Unpeeled round red potatoes, quartered (1/2 pound)
3	cups	Tightly packed shredded romaine lettuce
½	cup	Chopped celery
½	cup	Cherry tomato halves
¼	cup	Crumbled feta cheese, (1 ounce)

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.

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