Second time around~ lamb & beet salad

Yield: 4 Servings

Measure Ingredient
4 oranges, -- cut into
Date: Wed, 16 Oct 1996 14:43:46

4 md beets, -- boiled in their

: jackets

: Mayonnaise to taste; Indian : chutney or pickle

1 ts each of grated ginger and

: garlic

10 oz package thawed frozen

: "petite" peas

2 TB chopped mint

2 c leftover lamb, -- fat

: removed, cubed

: Salt and freshly grated : pepper

: supremes

: Mint for garnish

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 ~0400

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