Greek Lamb Salad

Greek Lamb Salad Ingredients

1/2 c Red wine vinegar	3/4 lb Cooked lean leg of lamb, cut
1/4 c Chopped fresh parsley	6 sm Unpeeled round red potatoes,
2 tb Instant minced onion	3 c Tightly packed shredded
1 ts Dried whole oregano	1/2 c Chopped celery
1/4 ts Salt	1/2 c Cherry tomato halves
1/4 ts Pepper	1/4 c Crumbled feta cheese, (1

Instructions for Greek Lamb Salad

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 (serving size: 2 cups). Recipe by: Cooking Light, June 1994, page 123 Posted to Digest eat-lf.v097.n014, by Katherine Rodman on Wed, 15 Jan 1997.

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Feta	Lamb	Onion
Oregano	Parsley	Potato	Red wine vinegar
Salt	Tomato

Salads Celery Cheese Onion Oregano Parsley Potato Tomato Wine Red wine Lamb Lunch

for flavor and categorization

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