Title: Greek Lamb Salad
Categories: Salads
Yield: 4 Servings

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)

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
on Wed, 15 Jan 1997.