| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Salads | 4 | Servings |
INGREDIENTS
| 1/2 | c | Red wine vinegar |
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Instant minced onion |
| 1 | ts | Dried whole oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | lb | Cooked lean leg of lamb, cut into thin strips |
| 6 | sm | Unpeeled round red potatoes, quartered (1/2 pound) |
| 3 | c | Tightly packed shredded romaine lettuce |
| 1/2 | c | Chopped celery |
| 1/2 | c | Cherry tomato halves |
| 1/4 | c | Crumbled feta cheese, (1 ounce) |
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. 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 <afn25136@afn.org> on Wed, 15 Jan 1997.
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