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Greek Lamb Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup 118ml Red wine vinegar

    2. 1/4 cup 36g / 1 1/3oz Fresh parsley - chopped

    3. 2 tablespoons 30ml Instant onion - minced

    4. 1 teaspoon 5ml Dried whole oregano

    5. 1/4 teaspoon 1 1/3ml Salt

    6. 1/4 teaspoon 1 1/3ml Pepper

    7. 3/4 lb 340g / 11oz Cooked lean leg of lamb cut into thin strips

    8. 6 Unpeeled round red potatoes - quartered (small) (1/2 pound)

    9. 3 cups 711ml Romaine lettuce - tightly packed, Shredded

    10. 1/2 cup 55g / 1.9oz Celery - chopped

    11. 1/2 cup 31g / 1.1oz Cherry tomato halves

    12. 1/4 cup 36g / 1 1/3oz Feta cheese - crumbled

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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