Greek-Inspired Green Salad Topped with Lamb and Mint Vinaigrette
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 434.5
- Total Fat: 32.5 g
- Cholesterol: 105.2 mg
- Sodium: 371.2 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.4 g
- Protein: 29.0 g
View full nutritional breakdown of Greek-Inspired Green Salad Topped with Lamb and Mint Vinaigrette calories by ingredient
Introduction
This is a great way to use leftover lamb from Easter or other occasions where you make leg of lamb. This is a great way to use leftover lamb from Easter or other occasions where you make leg of lamb.Number of Servings: 5
Ingredients
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1/2 cup olive oil
2 tbsp balsamic vinegar
2 tbsp mint leaves
salt and pepper to taste
10 cups mesclun salad mix
1 cup cherry tomatoes, quartered
4 oz. Feta cheese, crumbled
15 oz. cooked leg of lamb, sliced thinly
Directions
Puree first four ingredients to make vinaigrette.
Toss vinaigrette, mesclun, tomatoes, and feta. Divide among five bowls, top each with 3 oz. sliced lamb.
Number of Servings: 5
Recipe submitted by SparkPeople user METTLEMETAL.
Toss vinaigrette, mesclun, tomatoes, and feta. Divide among five bowls, top each with 3 oz. sliced lamb.
Number of Servings: 5
Recipe submitted by SparkPeople user METTLEMETAL.
Member Ratings For This Recipe
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