Spinach Salad With Lamb And Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Baby spinach leaves, leftover lamb loin, and a lively combo of veggies make this a salad you'll want to make often. Convenient, attractrive, and HEALTHY! Ingredients:
1 1/2 cooked boneless lamb loin (leftovers are fine for this) |
to taste salt and pepper |
1/2 cup plus 2 tablespoons extra-virgin olive oil |
3 tbsp finely chopped fresh basil (purple and green basil are great if you have both) |
1/2 red onion, finely sliced |
12 to 14 tiny tim or other mini-tomatoes |
1 medium carrot, shredded |
3 red bell peppers, roasted, seeded, and peeled |
2 tbsp red-wine vinegar |
10-ounces feta cheese, chunked |
6 to 7 cups fresh baby spinach |
Directions:
1. slice or chunk the lamb.
2. cut roasted peppers into thin 2-inch long strips
3. combine in large bowl with vinegar and 2 tbsp oil.
4. Chill peppers, covered, until ready to assemble salad.
5. In another bowl coarsely crumble feta cheese
6. sstir together with 2 tbsp oil and 1 tbsp basil.
7. Cover and chill feta/basil mixture.
8. in a blender puree remaining 1/4 cup oil with remaining basil.
9. Season with salt and pepper to taste.
10. Add all other remaining ingredients and combine well.
11. Transfer to a large bowl, cover, and chill.
12. Discard coarse stems from spinach and arrange leaves as a base around edges of 4 large plates.
13. Arrange the peppers evenly over spinach and mound the feta/basil mixture in center of each plate.
14. Arrange lamb slices around feta and drizzle salads with basil oil.
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