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Lamb Salad With Mint Dressing

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  Cos lettuce 1
  Cucumber 1⁄2
  Canned pimento 6 Ounce, drained (1 Can)
  Ripe pears 2 , halved, cored and sliced
  Spring onions 4 , shredded (Green Shallots)
  Cold roast lamb 12 Ounce (375 Gram)
  Natural yogurt 5 1⁄3 Ounce (150 Gram Carton)
  Chopped mint 2 Teaspoon
  Clear honey 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste

1. Tear the cos lettuce into bite-size pieces and arrange on individual serving plates. Using a canelle knife, remove strips of peel along the length of the cucumber, then slice thinly. Add to the lettuce with the pimento, pear slices and spring onion (shallot).
2. Slice the lamb into thin strips and arrange on top of the individual salads.
3. Mix the dressing ingredients together in a small bowl. Drizzle the dressing over the salad. Garnish with mint sprigs to serve.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 399 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 19.7 mg6.6%

Sodium 529.7 mg22.1%

Total Carbohydrates 82 g27.4%

Dietary Fiber 21.3 g85%

Sugars 49.2 g

Protein 14 g27.5%

Vitamin A 610.5% Vitamin C 403.9%

Calcium 39.4% Iron 43.4%

*Based on a 2000 Calorie diet

Lamb Salad With Mint Dressing Recipe