Recipe - Greek Lamb Salad

One half cup Red wine vinegar
One fourth cup Chopped fresh parsley
2 tablespoon Instant minced onion
1 teaspoon Dried whole oregano
One fourth teaspoon Salt
One fourth teaspoon Pepper
Three fourths pound Cooked lean leg of lamb, cut
into thin strips
6 small Unpeeled round red potatoes,
quartered (One half pound)
3 cup Tightly packed shredded
romaine lettuce
One half cup Chopped celery
One half cup Cherry tomato halves
One fourth cup Crumbled feta cheese, (1
ounce)

Combine first 6 ingredients in a large ziptop heavyduty 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 eatlf.v097.n014, by Katherine Rodman afn25136@afn.org
on Wed, 15 Jan 1997.