Greek Lamb Salad

Recipe Ingredients

1/2 cup	118ml	Red wine vinegar
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
2 tablespoons	30ml	Instant onion - minced
1 teaspoon	5ml	Dried whole oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
3/4 lb	340g / 11oz	Cooked lean leg of lamb cut into thin strips
6		Unpeeled round red potatoes - quartered (small)
		(1/2 pound)
3 cups	711ml	Romaine lettuce - tightly packed,
		Shredded
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	31g / 1.1oz	Cherry tomato halves
1/4 cup	36g / 1.3oz	Feta cheese - crumbled

Recipe Instructions

Combine first 6 ingredients in a large zip-top heavy-duty 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.

Source:
Cooking Light, June 1994, page 123

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