In this third installment of Beyond the Sandwich, we’re looking at lamb.

This meal is ideal for the day after your holiday lamb leftovers and when you might want something lighter.

Mediterranean Lamb Salad

Ingredients:
Romaine lettuce
Field greens
Greek olives
Spanish Olives (with or without pimientos)
Fresh garlic
Fresh basil (not the dried flakes)
Tomatoes
Burpless cucumbers
Feta cheese
Greek vinaigrette (or other vinaigrette of choice)
Leftover lamb sliced thin
Cracked pepper (optional)

Instructions
Wash the tomatoes and cucumbers
Slice tomatoes in eighths and the cucumbers into thin slices and then in half
Cover the tomatoes and cucumbers with the dressing, add 1/2 t of fresh garlic, cover and chill during remaining steps

Wash and drain all of the greens
Slice about 4 long leaves romaine in small bite-sized pieces
Add the field greens to the romaine and toss together gently
Add the olives–about 1/4 of each (or more to your desire)
Add the feta and chilled marinating cucumbers and tomatoes (include liquid)
Toss all of the above together to cover all leaves and olives lightly (add more dressing if necessary)

Lay the above into a bed on plates.
Wash and pat dry the basil.
Gently lay the fresh basil in the center of the plated mixture. (Have fun with it and make a design with the basil leaves.)
Lay the sliced lamb on top of the basil and serve.

This entry was posted on Sunday, April 13th, 2008 at 7:27 am and is filed under Cooking, Guest Blogger, Healthy Eating, Holidays, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.