Spinach Salad with Lamb and Feta Cheese
From chefelaine 15 years ago
- - to make
- Serves 4
Baby spinach leaves, leftover lamb loin, and a lively combo of veggies make this a salad you'll want to make often. Convenient, attractrive, and HEALTHY!
Ingredients
- 1 1/2 cooked boneless lamb loin (leftovers are fine for this) shopping list
- to taste salt and pepper shopping list
- 1/2 cup plus 2 tablespoons extra-virgin olive oil shopping list
- 3 tbsp finely chopped fresh basil (purple and green basil are great if you have both) shopping list
- 1/2 red onion, finely sliced shopping list
- 12 to 14 Tiny Tim or other mini-tomatoes shopping list
- 1 medium carrot, shredded shopping list
- 3 red bell peppers, roasted, seeded, and peeled shopping list
- 2 tbsp red-wine vinegar shopping list
- 10-ounces feta cheese, chunked shopping list
- 6 to 7 cups fresh baby spinach shopping list
How to make it
- slice or chunk the lamb.
- cut roasted peppers into thin 2-inch long strips
- combine in large bowl with vinegar and 2 tbsp oil.
- Chill peppers, covered, until ready to assemble salad.
- In another bowl coarsely crumble feta cheese
- sstir together with 2 tbsp oil and 1 tbsp basil.
- Cover and chill feta/basil mixture.
- in a blender puree remaining 1/4 cup oil with remaining basil.
- Season with salt and pepper to taste.
- Add all other remaining ingredients and combine well.
- Transfer to a large bowl, cover, and chill.
- Discard coarse stems from spinach and arrange leaves as a base around edges of 4 large plates.
- Arrange the peppers evenly over spinach and mound the feta/basil mixture in center of each plate.
- Arrange lamb slices around feta and drizzle salads with basil oil.
The Rating
Reviewed by 6 people-
I am loving this healthy, elaine! My thanks and my five, my friend.
Lorraine
lacrenshaw
in Horsham loved it
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Hi Elaine, all the favors in this salad also compliment the lamb quite well... High Five....
jimrug1
in Peoria loved it
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