Greek lamb salad

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.

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