Second time around~ lamb & beet salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | oranges, -- cut into | |
| Date: Wed, 16 Oct 1996 14:43:46 | ||
Directions
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