Yield: 4 Servings
|½ cup||Red wine vinegar|
|¼ cup||Chopped fresh parsley|
|2 tablespoons||Instant minced onion|
|1 teaspoon||Dried whole oregano|
|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.