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Dee Gallemore > Intel > My 'Lamb Salad with Tarragon Dressing'

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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.


Contributor's Note

Look for some of my other favorite hearty salad recipes.
~ Dee Gallemore

External Links

My 'Spring' Chicken & Spinach Salad (my own recipe) | Olive-y Chicken Salad | Sunshine Chicken Salad

Contributed by Dee Gallemore on May 15, 2008, at 5:48 AM UTC.

PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
Living Life On Purpose
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deegallemore.com

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This intel was contributed by Dee Gallemore


Dee Gallemore

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