Apricot and Lamb Salad

New.Wife's picture

Jan. 10, 2012


Lamb 1 Pound , cooked and diced
Canned apricot halves 20 Ounce , drained and chopped (1 Can)
Mayonnaise 3/4 Cup (12 tbs)
Natural yogurt 1/4 Cup (4 tbs)
Clear honey 1 Tablespoon
Finely grated lemon rind 2 Teaspoon
Cinnamon 1/2 Teaspoon
Salt To Taste
Pepper To Taste
Potatoes 1 Pound , boiled and roughly chopped
Lettuce head 1 Small
Toasted slivered almonds 2 Tablespoon



1) In a large bowl, put the mayonnaise and stir in the honey, yogurt, cinnamon and lemon rind.

2) Add seasoning to taste and then cover the mixture, Refrigerate for about 30 minutes.

3) Mix together the potatoes, lamb and apricots and fold the mixutre gently into the mayonnaise mixture.

4) Into a bowl or a shallow dish, arrange the lettuce leaves.

5) Into the center, spoon the prepared salad and sprinkle the almonds all over the top.


6) Serve the salad right away, while it is still fresh and crunchy. Makes a good appetizer.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 789Calories from Fat 482

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 394 mg16.42%

Total Carbohydrates 53 g17.7%

Dietary Fiber 5 g20%

Sugars 23 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet