A green salad topped with leftover Herb Roasted Leg of Lamb, olives, tomatoes, and feta.
With all of my leftover lamb from my Herb Roasted Leg of Lamb, I got creative. The Herb Roasted Leg of Lamb was delicious on its own, but I don't like always eating the same thing. I couldn't let those leftovers go to waste so I made new meals from the lamb. I already made Greek Nachos and had some leftover toppings from those too (well...I made sure to have leftover toppings) so I made this salad. It's kind of a different take on Greek Salad. I added some pistachios for crunch, dried cherries for chewy, tart, sweetness, and Honey Lemon Oregano Dressing to tie it all together. What a great combination. It was fresh, delicious, and filling.
*Honey Lemon Oregano Dressing
Red onion, sliced
Herb Roasted Leg of Lamb, chopped
*First prepare the Honey Lemon Oregano Dressing: add 1 tsp honey to about 2 Tbsp Lemon Oregano Dressing.
Toss enough lettuce for 2 salads with the dressing until coated.
Separate lettuce onto plates or bowls and top with the rest of the ingredients (use as much or as little of whatever you prefer).
Alternatively just toss everything together and separate into bowls but when you do it this way all the toppings tend to sink to the bottom and you don't end up with as pretty of a salad. (I like to have just the right amount of everything and it to be picture worthy so I use the former method)
Linked to: Treasure Box, Lou Lou Girls, 2 cup, Teach me, Whimsy, #some2, freedom, best of the weekend, foodie, Pretty Pintastic, See Ya in the Gumbo
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