| 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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