Try this Greek-Style Lamb Salad with Feta-Lemon Dressing recipe, or contribute your own.
Suggest a better descriptionTo prepare the dressing, put the vinegar, garlic, shallots, oregano, thyme, zest, and juice in a medium bowl and mix well. Slowly whisk in the olive oil until the dressing is thickened and emulsified. Add the feta and stir to mix. Season to taste with salt and pepper and stir again. Set aside. To prepare the salad, heat the olive oil in a medium saute pan until very hot. Add the garlic and onion and lightly saute for 2 to 3 minutes. Add the lamb and cook just until cooked through, 3 to 5 minutes. Remove the pan from the heat and let the lamb cool slightly. Drain and discard the fat. Put the spinach and mixed greens in a large bowl and toss with the bell peppers, onion, and cucumber. Add the cooked lamb and about 2 tablespoons of dressing per person and toss well. Place the salad on individual plates and top with the tomato wedges and pine nuts. Serve immediately with additional dressing on the side. Per serving: 1010 Calories (kcal); 92g Total Fat; (80% calories from fat); 35g Protein; 16g Carbohydrate; 124mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 servings | ||
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Calories: 852 | ||
Calories from Fat: 725 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.5g | 107 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 46.1g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 122.6mg | 38 % | |
Sodium 102.7mg | 4 % | |
Potassium 438mg | 12 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 852
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