Greek-style lamb salad with feta-lemon dressing

Ingredients

Quantity		Ingredient
2	tablespoons	Red wine vinegar
2		Cloves garlic; chopped
2		Shallots; chopped
2	teaspoons	Chopped fresh oregano
1	teaspoon	Chopped fresh thyme
1		Lemon; Zest of
1		Lemon; Juice of
¾	cup	Extra virgin olive oil
½	cup	Good-quality feta cheese
		Salt
		Freshly ground black pepper
2	teaspoons	Olive oil
3		Cloves garlic; chopped
½		Onion; diced
1½	pounds	Ground lamb
1	bunch	Fresh spinach; cleaned
¼	pounds	Mesclun or wild greens mix
2		Roasted red bell peppers; peeled, seeded, and
		; diced
1		Red onion; julienned
1		Cucumber; thinly sliced
1		Ripe tomato; cut into wedges
½	cup	Pine nuts; toasted

Directions

FETA-LEMON DRESSING

LAMB SALAD

To 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.

Converted by MC_Buster.

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); 4½ Lean Meat; 2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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