Lamb Salad

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.

Lamb Salad

Ingredients:

Lettuce
*Honey Lemon Oregano Dressing
Pistachios
Red onion, sliced
Olives, sliced
Tomatoes, diced
Herb Roasted Leg of Lamb, chopped
Feta, crumbled

*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)

Enjoy.

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Greek Salad

A fresh and delicious salad with tomatoes, cucumber, red onion, red bell pepper, and garbanzo beans tossed in a lemon and oregano dressing. 

Sometimes I just want a light and fresh dinner.  My husband especially enjoys dinners like these when he returns home after long work trips (his job requires lots of travel).  He gets so tired of eating out at restaurants or picking up fast food.

Greek salad is full of delicious flavors and fresh vegetables.  Generally, olives are also a component of Greek salad but since I don't like them very much I leave them out.

I tossed in some garbanzo beans to add a little more protein and fiber.

With Feta sprinkled on top and a pita on the side (with yogurt dip--it was store bought) this made a very filling meal.  There is just something about all of the great flavors that even though it is a light meal it leaves you satisfied.

Greek Salad

Ingredients:

2-3 cups grape tomatoes (halved)
1 red bell pepper, sliced
1 cucumber, sliced
1/2 red onion
1 cup (cooked) garbanzo beans
feta
*lemon oregano dressing

Cut all of the vegetables into bite sized pieces.  You can scoop the seeds out of the cucumber if you prefer (I did).  Place all of the vegetables and garbanzo beans in a large bowl.  Pour in about 1/4 cup of the dressing and toss.  Serve on a platter or individual bowls and top with feta.  Makes 4-6 servings.

*Lemon Oregano Dressing:

1/4 cup fresh lemon juice
1/2 cup olive oil
1 Tbsp fresh oregano
salt and pepper to taste

combine all ingredients in a blender and blend on high until smooth and emulsified.  Store in a jar and shake before serving.

Enjoy.

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