Lamb Salad With Tarragon Dressing

Ingredients

1 pound cooked lamb, chilled and cut into bite-sized pieces
3 mediums boiled red potatoes, chilled and diced into ½ inch cubes
3 mediums boiled carrots, chilled and cut diagonally into ⅛ inch slices
1 tablespoon capers (or more if you really like them)
4 cups baby spinach leaves, washed and drained with stems removed
2 tablespoons of fresh Italian parsley, chopped
Dressing:
4 tablespoons red wine vinegar
3 teaspoons honey
1 clove of garlic, chopped fine
1/2 teaspoon sea salt (or to taste)

Preparation

1
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.
2
In a large bowl, combine lamb, potatoes, carrots and capers.
3
Pour dressing over lamb mixture and toss until ingredients are coated.
4
Serve on a bed of spinach.
5
Garnish with chopped parsley.

Tools

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About

I usually make this with the leftovers from a roasted butterfly leg of lamb. ~ Dee Gallemore

Yield:

4.0

Added:

Thursday, December 10, 2009 - 12:53am

Creator:

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