Lamb Salad With Tarragon Dressing
By: nDee
Published: Thursday, December 10, 2009 - 12:53am

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: 
1/2 cup virgin olive oil
4 tablespoons 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 tablespoons fresh or dried tarragon

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.

About


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