ezRecipe-Zee: Cooking Recipe: How to make Springtime Lamb Salad

Springtime Lamb Salad

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Date Added:	April 15, 2008
Calories:	245
Serves:	4
Prep. Time:	0:00
Category:	Lamb, Salads / Dressings, Copy Cat / Restaurant

Ingredients:

                    === FOR THE VINAIGRETTE ===
1                   garlic clove
1/4   teaspoon      coarse salt
1 1/2 teaspoons     Dijon mustard
2     tablespoons   fresh lemon juice
1/2   cup           olive oil
1/2   teaspoon      sugar
                    Salt
                    Freshly-ground black pepper
                    === FOR THE SALAD ===
4                   generous cups mixed baby lettuce greens
1/2   pound         very thin green beans
                    beans blanched
2     tablespoons   finely-chopped shallots
                    Salt
                    Freshly-ground black pepper
1     cup           diced (1/4") cooked beets
3/4   pound         thinly-sliced cooked lamb with excess fat
                    removed
1/4   cup           slivered basil leaves

Directions: one line for each direction. When saved the lines will be numbered.

Prepare the vinaigrette: Finely mince the garlic with the coarse salt. Place in a bowl with the mustard and lemon juice. Whisk together. Slowly drizzle in the olive oil, whisking constantly until thickened. Season with the sugar, salt and pepper. (Makes 1/2 cup)
Divide the salad greens evenly in the center of 4 dinner plates.
In a bowl, mix the blanched green beans with the shallots. Just before serving, toss the beans with 2 tablespoons of the vinaigrette. Season with salt and pepper. Divide the beans evenly in the center of the greens.
Place the beets in a small bowl and toss with 2 tablespoons of the vinaigrette. Sprinkle evenly and decoratively atop the green beans. Lay slices of lamb, slightly overlapping, in the center of each salad.
Drizzle each salad with 2 to 3 teaspoons of the remaining vinaigrette. Garnish each plate with slivered basil.
This recipe yields 4 servings.
Per serving: 460 calories, 11g carbohydrates, 25g protein, 36g fat, 75mg cholesterol.
Comments: Roast leg of lamb is a springtime favorite. Here's an ideal way to use leftover meat from Sunday's roast. This salad is a beautiful luncheon or light dinner entree. It also works with leftover beef as well as pork.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 245

Calories from Fat 97.3%

Total Fat

27g

Cholesterol

0mg

Sodium

141mg

Carbohydrate

Dietary Fiber

trace

Protein

trace

Exchanges: 0 Lean Meat

Rating: ()

Added On: April 15, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-13-2003