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:
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 tablespoons fresh or dried tarragon
Preparation
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