1 pound lean lamb (from loin), cubed
1/4 pound hearts of palm, thinly sliced
1/4 pound soaked sun dried tomatoes
Cleaned spinach
1/2 pound Feta cheese
8 mushrooms, sliced thin
Dressing
1 cup olive oil
1/4 cup balsamic vinegar
2 tablespoon tomato puree
1 teaspoon minced garlic
1 teaspoon oregano
Salt and pepper to taste
Combine all ingredients in a blender and blend together until smooth. SautÈ lamb over high heat in a pan 3-5 minutes.
Add sun dried tomatoes, mushrooms and hearts of palm. Cook another minute. Lower heat. Add dressing, cook another minute. In a separate bowl, place cleaned spinach in it.
Add above mixture and toss until spinach leaves are slightly wilted. Garnish salad with Feta cheese. Serves 4.
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