Recipe for Greek Lamb Salad

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Yield:

Ingredients:

Amount	Ingredient
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

Instructions:

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.

Yield: 4 servings

(serving size: 2 cups).

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