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Greek Lamb Salad
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley
2 tablespoons instant minced onion
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked lean leg of lamb - cut into thin strips
6 small unpeeled round red potatoes - quartered (1/2 pound)
3 cups tightly packed shredded romaine lettuce
1/2 cup chopped celery
1/2 cup cherry tomato halves
1/4 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.
Cooking Light, June 1994 |
