Try this Greek Lamb Salad recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb strips; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Arrange the potatoes in a vegetable steamer over boiling water. Cover and steam 10 minutes or until tender. Let potatoes cool. Combine lamb mixture, potatoes, lettuce, celery, cherry tomato halves, and crumbled feta cheese in a large bowl; toss well. Yield: 4 servings (serving size: 2 cups). Recipe by: Cooking Light, June 1994, page 123 Posted to Digest eat-lf.v097.n014, by Katherine Rodman
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 24 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.7mg | 0 % | |
Potassium 111mg | 3 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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