Warm Lamb Salad with Mixed Greens
162
This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...
Ingredients
| Dressing | |||
| ½ | cup |
olive oil
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
mint leaves
fresh, chopped |
* |
| ½ | cup |
basil
fresh, chopped |
* |
| ¼ | cup |
balsamic vinegar
|
|
| 2 | large |
shallots
halved |
* |
| 1 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
| Lamb | |||
| 12 | ounces |
leg of lamb
meat, trimmed and sliced into 1 1/4 x 1/3 inches |
* |
| 7 | cups |
mixed salad greens
torn |
* |
| 9 | ounces |
artichoke hearts
|
|
| 1 | large |
sweet red bell peppers
julienned |
|
| 10 | ounces |
mushrooms
|
|
| ½ | cup |
mint leaves
fresh |
* |
| ½ | cup |
basil
fresh |
* |
| 1 | x |
basil
fresh for garnish |
* |
| 1 | x |
mint sprigs
for garnish |
* |
Directions
Blend first 10 ingredients in blender or processor until dressing is as smooth as possible.
(Can be prepared 1 day ahead. Cover and refrigerate)
Heat ¼ cup dressing in heavy large skillet over med -high heat.
Add lamb and cook, stirring frequently, about 3 minutes for medium-rare.
Drain.
Transfer to bowl.
Season with salt and pepper.
Combine greens, artichokes, bell pepper, mushrooms, ½ cup mint and ½ cup basil in bowl.
Add enough dressing to season to taste and toss gently.
Mound salads on plates.
Top with lamb.
Garnish with basil and mint sprigs.
Nutrition Facts
Serving Size 147g (5.2 oz)Amount per Serving
Calories 52494% of calories from fat
% Daily Value *
Total Fat 55g
84%
Saturated Fat 7g
37%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 634mg
26%
Total Carbohydrate
3g
3%
Dietary Fiber 3g
10%
Sugars g
Protein
4g
Vitamin A 32%
•
Vitamin C 93%
Calcium 3%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
