Looking for a quick solution to weeknight dinner? Make use of leftover cooked lamb in this veggie-rich chopped salad with Greek flavors.
Portion size: 5 1/4 cups salad, 4 oz. lamb
Alternate cuts: Any cut of leftover lamb
1/2 cup Greek yogurt
1/4 cup tahini
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons fresh mint leaves, chopped
2 teaspoons spice rub for lam
1 teaspoon honey
1 small clove minced garlic
2 large heads washed and chopped romaine lettuce (12 cups)
1 pound Australian lamb cooked and shredded
1 cup diced tomato
1 cup red onion
1 cup diced cucumber
1 cup canned garbanzo beans, drained and rinsed
1/2 cup kalamata olives, chopped
For the dressing: In a large bowl, combine all the ingredients and mix well. Refrigerate until ready to use.
For the salad: In a large mixing bowl, combine the romaine, lamb, tomato, onion, cucumber, beans and olives. Drizzle ½ cup of the dressing around the edges of the bowl to encourage even distribution of dressing and mix it all together well. Divide the salad between 4 plates and serve immediately.