Yield: 4 Servings
| Measure | 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.