Mediterranean Spring Lamb and Barley Salad
Submitted by: p.a.harmon
This salad, which is served over torn fresh spinach, is dressed with a mixture of olive oil, balsamic vinegar, garlic, lemon juice, oregano, and parsley.
Ingredients
- 2 cups water
- 1 cup quick-cooking barley
- 1/4 cup extra-virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. white balsamic vinegar
- 1 tsp. lemon peel
- 1 clove garlic, minced
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
- 1 tbsp. snipped fresh Italian parsley
- 1/2 cup peeled, seeded, and chopped cucumber
- 1/2 cup seeded and chopped plum tomato
- 2 cups chopped cooked lamb
- 2 oz. crumbled feta cheese with basil and tomato
- 6 cups torn fresh spinach
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Method
In a medium saucepan bring water to boiling; add barley. Reduce heat; cover and simmer for 10 minutes. Remove from heat; let stand for 5 minutes. Refrigerate about 1 hour or until cool. Meanwhile, for dressing, in a small bowl mix together olive oil, lemon juice, vinegar, lemon peel, garlic, salt, pepper, oregano, and parsley; set aside. Add cucumber, tomato, lamb, and feta cheese to barley. Pour dressing over lamb mixture; toss to coat. To serve, divide spinach among four plates. Spoon barley mixture into center of spinach.
Notes: This recipe is a refreshing way to use leftover leg of lamb.
Number of Servings: 4
Submitted by: p.a.harmon ( See all of p.a.harmon Recipes )
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