Greek-style lamb salad with feta-lemon dressing

4 servings

Ingredients

QuantityIngredient
2tablespoonsRed wine vinegar
2Cloves garlic; chopped
2Shallots; chopped
2teaspoonsChopped fresh oregano
1teaspoonChopped fresh thyme
1Lemon; Zest of
1Lemon; Juice of
¾cupExtra virgin olive oil
½cupGood-quality feta cheese
Salt
Freshly ground black pepper
2teaspoonsOlive oil
3Cloves garlic; chopped
½Onion; diced
poundsGround lamb
1bunchFresh spinach; cleaned
¼poundsMesclun or wild greens mix
2Roasted red bell peppers; peeled, seeded, and
; diced
1Red onion; julienned
1Cucumber; thinly sliced
1Ripe tomato; cut into wedges
½cupPine nuts; toasted

Directions

FETA-LEMON DRESSING

LAMB SALAD

To prepare the dressing, put the vinegar, garlic, shallots, oregano, thyme, zest, and juice in a medium bowl and mix well. Slowly whisk in the olive oil until the dressing is thickened and emulsified. Add the feta and stir to mix. Season to taste with salt and pepper and stir again. Set aside.

To prepare the salad, heat the olive oil in a medium saute pan until very hot. Add the garlic and onion and lightly saute for 2 to 3 minutes. Add the lamb and cook just until cooked through, 3 to 5 minutes. Remove the pan from the heat and let the lamb cool slightly. Drain and discard the fat.

Put the spinach and mixed greens in a large bowl and toss with the bell peppers, onion, and cucumber. Add the cooked lamb and about 2 tablespoons of dressing per person and toss well. Place the salad on individual plates and top with the tomato wedges and pine nuts. Serve immediately with additional dressing on the side.

Converted by MC_Buster.

Per serving: 1010 Calories (kcal); 92g Total Fat; (80% calories from fat); 35g Protein; 16g Carbohydrate; 124mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.