Name: Greek-Style Lamb Salad with Feta-Lemon Dressing
Ingredients: 2 tb Red wine vinegar; 2 Cloves garlic; chopped; 2 Shallots; chopped; 2 ts Chopped fresh oregano; 1 ts Chopped fresh thyme; 1 Lemon; Zest of; 1 Lemon; Juice of; 3/4 c Extra virgin olive oil; 1/2 c Good-quality feta cheese; Salt; Freshly ground black pepper; 2 ts Olive oil; 3 Cloves garlic; chopped; 1/2 Onion; diced; 1 1/2 lb Ground lamb; 1 bn Fresh spinach; cleaned; 1/4 lb 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; 1/2 c Pine nuts; toasted

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains	Greek	Caprial1	4	servings

INGREDIENTS

2	tb	Red wine vinegar
2		Cloves garlic; chopped
2		Shallots; chopped
2	ts	Chopped fresh oregano
1	ts	Chopped fresh thyme
1		Lemon; Zest of
1		Lemon; Juice of
3/4	c	Extra virgin olive oil
1/2	c	Good-quality feta cheese
		Salt
		Freshly ground black pepper
2	ts	Olive oil
3		Cloves garlic; chopped
1/2		Onion; diced
1 1/2	lb	Ground lamb
1	bn	Fresh spinach; cleaned
1/4	lb	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
1/2	c	Pine nuts; toasted

INSTRUCTIONS

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); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 15 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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