Lamb Salad recipe

You can whisk this delightful dressing into a healthy salad topper in just seconds, and using leftover lamb meat, enjoy a wholesome entrée in less than 10 minutes.


1 pound leftover lamb roast, thinly sliced
4 cups arugula leaves
2 cups baby spinach leaves
2 cups Bibb lettuce, torn
¼ cup thinly sliced sun-dried tomatoes
¼ cup thinly sliced red onion
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Sea salt and black pepper, to taste


1) Prepare the dressing: Whisk all ingredients together in a small bowl until smooth. Set aside.

2) Toss the salad: Toss together arugula, spinach, tomatoes, onion, parsley, and cheese in a large bowl. Arrange on four serving plates; top with sliced lamb. Drizzle with dressing and serve.

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Published: April 19, 2011
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Published by Starsol