Greek-style Lamb & Olive Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup Herb Salad Dressing, Shortcut
- 750 grams cooked roast lamb, trimmed of fat, cut into strips, (1½ lb)
- curly endive, as needed
- 1 large cucumber, peeled and sliced
- 4 medium tomatoes, quartered
- 1 cup pitted ripe olives
Instructions
- Prepare the Herb Salad Dressing using the Shortcut. Place the prepare lamb in a mixing bowl, pour on the dressing, toss to coat, cover, and place in the fridge for at least 1 hour to marinate or until thoroughly chilled.
- When ready to serve, arrange curly endive in a salad bowl.
- In a mixing bowl, add the cucumber, tomatoes, and olives. Toss together with some of the dressing from the lamb.
- Add the vegetables to the salad bowl.
- Spoon the lamb slices on top of the vegetables, and pour dressing over the salad.
- Serve and enjoy.
Notes
I will have to price this when I locate lamb, it may only be available at high end markets. For now I will say this is high cost per serving.
Shortcut: Herb Salad Dressing.
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