Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Warm Lamb Salad with Mixed Greens

StarStarStarStarEmpty star

Your rating

Warm Lamb Salad with Mixed Greens

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...

 

Yield

4 servings

Prep

20 min

Cook

5 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
Dressing
½ cup olive oil
Camera
½ cup vegetable oil
Camera
½ cup mint leaves
fresh, chopped
* Camera
½ cup basil
fresh, chopped
* Camera
¼ cup balsamic vinegar
Camera
2 large shallots
halved
* Camera
1 teaspoon dijon mustard
Camera
1 teaspoon salt
Camera
¼ teaspoon sugar
Camera
Lamb
12 ounces leg of lamb
meat, trimmed and sliced into 1 1/4 x 1/3 inches
* Camera
7 cups mixed salad greens
torn
* Camera
9 ounces artichoke hearts
Camera
1 large sweet red bell peppers
julienned
Camera
10 ounces mushrooms
Camera
½ cup mint leaves
fresh
* Camera
½ cup basil
fresh
* Camera
1 x basil
fresh for garnish
* Camera
1 x mint sprigs
for garnish
*

Ingredients

Amount Measure Ingredient Features
Dressing
118 ml olive oil
Camera
118 ml vegetable oil
Camera
118 ml mint leaves
fresh, chopped
* Camera
118 ml basil
fresh, chopped
* Camera
59 ml balsamic vinegar
Camera
2 large shallots
halved
* Camera
5 ml dijon mustard
Camera
5 ml salt
Camera
1.3 ml sugar
Camera
Lamb
346.8 ml/g leg of lamb
meat, trimmed and sliced into 1 1/4 x 1/3 inches
* Camera
1.7 l mixed salad greens
torn
* Camera
260.1 ml/g artichoke hearts
Camera
1 large sweet red bell peppers
julienned
Camera
289 ml/g mushrooms
Camera
118 ml mint leaves
fresh
* Camera
118 ml basil
fresh
* Camera
1 x basil
fresh for garnish
* Camera
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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 52494% 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?
 

Email this recipe