A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Greek Lamb Salad
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- #34331
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 cups torn romaine lettuce
1 1/2 cup torn spinach
8 ounces cooked lean lamb, cut into strips
1 medium tomato, chopped
1/2 cucumber, thinly sliced
1/2 cup crumbled feta cheese
6 radishes, thinly sliced
1/4 cup thinly sliced green onions
2 tablespoons sliced pitted ripe olives
VINAIGRETTE
3 tablespoons olive oil or salad oil
3 tablespoons lemon juice
1 tablespoon snipped fresh oregano
OR
1 teaspoon dried oregano, crushed
2 cloves garlic, minced
1/8 teaspoon black pepper
directions
In large mixing bowl, toss together romaine and spinach. Divide greens among salad plates. Arrange the meat, tomato, cucumber, feta cheese, radishes, green onions, and olives on each plate of greens.
VINAIGRETTE: In a screw-top jar, combine ingredients. Cover and shake well. Drizzle about 2 tablespoons dressing over each salad.
added by
supersalad
nutrition data
317 calories, 24 grams fat, 10 grams carbohydrates, 17 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 19, 2006
Make sure to use lean lamb - the first time we tried this recipe our lamb was a little fatty and it really wasn't very good. The lean lamb, however, really made this Greek salad a lovely meal. You can substitute your favorite vinaigrette dressing for the one listed if you wish.