Second time around, lamb and beet salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Beets,; boiled in their jackets |
| Mayonnaise to taste; Indian chutney or pickle | ||
| 1 | teaspoon | Each of grated ginger and garlic |
| 10 | ounces | Package thawed frozen \"petite\" peas |
| 2 | tablespoons | Chopped mint |
| 2 | cups | Leftover lamb,; fat removed, cubed |
| Salt and freshly grated pepper | ||
| 4 | Oranges,; cut into supremes | |
| Mint for garnish | ||
Directions
Peel the beets and slice thinly. In a mixing bowl combine the mayonnaise, chutney or pickle, grated ginger and garlic. Add peas and mint and season with salt and pepper. Stir in lamb and season again. Make a ring of alternate slices of beet and orange and center meat salad inside; garnish with mint
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:46 -0400 From: Meg Antczak <meginny@...>