Greek Lamb Salad

  • 1/2 cup Red wine vinegar
  • 1/4 cup Chopped fresh parsley
  • 2 Tbsp Instant minced onion
  • 1 tsp Dried whole oregano
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 3/4 lbs Cooked lean leg of lamb, cutinto thin strips
  • 6 sm Unpeeled round red potatoes,quartered (1/2 lbs
  • 3 cup Tightly packed shreddedromaine lettuce
  • 1/2 cup Chopped celery
  • 1/2 cup Cherry tomato halves
  • 1/4 cup Crumbled feta cheese, (1ounce) image placeholder

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.

Servings: 4
Submitted by: Recipe Group Member