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My 'Lamb Salad with Tarragon Dressing'
I usually make this with the leftovers from a roasted butterfly leg of lamb. ~ Dee Gallemore Ingredients: 1 pound cooked lamb, chilled and cut into bite-sized pieces 3 medium boiled red potatoes, chilled and diced into 1/2 cubes 3 medium boiled carrots, chilled and cut diagonally into 1/8 inch slices 1 tablespoons capers (or more if you really like them) 4 cups baby spinach leaves, washed and drained with stems removed 2 tablespoon of fresh Italian parsley, chopped Dressing: 1/2 cup virgin olive oil 4 tablespoon red wine vinegar 3 teaspoons honey 1 clove of garlic, chopped fine 1/2 teaspoon sea salt (or to taste) 1/2 teaspoon coursely ground black pepper 2 tablespoon fresh or dried tarragon Directions: Prepare tarragon dressing in advance. In a small bowl, measuring cup or shaker bottle, blend the dressing ingredients until smooth and refrigerate covered for at least 1 hour. In a large bowl, combine lamb, potatoes, carrots and capers. Pour dressing over lamb mixture and toss until ingredients are coated. Serve on a bed of spinach. Garnish with chopped parsley. Serves 4. FYI: Spinach is an excellent source of Vitamins A and C, as well as potassium and magnesium.
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Contributor's Note
Look for some of my other favorite hearty salad recipes. ~ Dee Gallemore
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My 'Spring' Chicken & Spinach Salad (my own recipe)
| Olive-y Chicken Salad
| Sunshine Chicken Salad
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