Lamb Shoulder American, Greek
March 3, 2016
This fresh salad combines many unique flavors that complement each other well.
3/4 lb cooked American Lamb leg or shoulder, cut into 1/2-inch cubes
1/2 cup pitted Kalamata or black olives, drained and sliced in half
1/3 cup prepared Balsamic salad dressing
2 tbsp chopped fresh mint leaves
8 cups (7-ounce package) salad greens
5 thin slices red onion, made into rings
1 medium cucumber, thinly sliced
1/2 cup (2.65 ounces) coarsely crumbled feta cheese
1In medium bowl, combine lamb, olives, salad dressing, and mint; allow to marinate for 15 minutes.
2In large salad bowl, combine salad greens, red onions, cucumber and feta cheese. Add salad dressing mixture and toss to coat.
Recipe and image provided by the American Lamb Board