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4 servings
Preparation time: 15 minutes
| 3/4 |
pound cooked American Lamb leg or shoulder, cut into 1/2-inch cubes |
| 1/2 |
cup pitted Kalamata or black olives, drained and sliced in half |
| 1/3 |
cup prepared Balsamic salad dressing |
| 2 |
tablespoons chopped fresh mint leaves |
| 8 |
cups (7-ounce package) salad greens |
| 5 |
thin slices red onion, made into rings |
| 1 |
medium cucumber, thinly sliced |
| 1/2 |
cup (2.65 ounces) coarsely crumbled feta cheese |
| |
|
In medium bowl, combine lamb, olives, salad dressing, and mint; allow to marinate for 15 minutes.
In large salad bowl, combine salad greens, red onions, cucumber and feta cheese. Add salad dressing mixture and toss to coat.
Nutrition per serving: 289 calories, 28 g protein, 11 g carbohydrates, 14 g total fat (46% calories from fat), 92 mg cholesterol, 1 g fiber, 811 mg sodium, 6 mg niacin, 0.25 mg vitamin B6, 3 mcg vitamin B12, 2 mg iron, 5 mg zinc
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
