Mediterranean Lamb and Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This savory salad combines lamb, artichokes, beans and feta cheese with a tangy dressing. It's also good with chicken or beef in place of the lamb, notes Lora Winckler of Sunnyside, Washington. Ingredients:
1 pound boneless leg of lamb |
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained |
1 can (16 ounces) kidney beans, rinsed and drained |
2 cups frozen cut green beans, thawed |
1/2 cup julienned sweet red pepper |
1/4 cup chopped red onion |
1/2 cup fat-free italian salad dressing |
1/4 cup red wine vinegar |
1/4 teaspoon pepper |
crumbled reduced-fat feta cheese, optional |
Directions:
1. Grill lamb, covered, over medium heat for 10-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut into cubes.
2. In a large bowl, combine the lamb, artichokes, kidney beans, green beans, red pepper and onion. In a small bowl, whisk the salad dressing, vinegar and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Serve with feta cheese if desired. Yield: 6 servings.
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