James's Greek Lamb Salad
1/2 cup red wine vinegar
1/4 cup fresh parsley chopped
2 tbl dried onions minced
1 tsp dried oregano whole
1/4 tsp salt
1/4 tsp pepper
3/4 lb leg of lamb cooked and lean
cut into thin strips
6 sm red potatoes unpeeled, quartered
(1/2 pound)
3 cup romaine lettuce tightly packed and shredded
1/2 cup chopped celery
1/2 cup cherry tomatoes halved
1/4 cup crumbled feta cheese (1 ounce)
Method :
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.
Yield: 4 servings
(serving size: 2 cups).