Warm Lamb Salad

Whenever you have lamb leftovers, prepare this superb salad.

Ingredients

Dressing:
1/2 cup olive oil
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
3 Tablespoons balsamic vinegar
1 large shallot, haved
1 large garlic clove, halved
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon GOLDEN BLOSSOM HONEY
Blend the above ingredients in blender or processor until completely smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Salad:
7 cups mixed greens
1 (9 ounce) package frozen artichoke bottoms, thawed, patted dry, cut into eights
1 large red bell pepper, cut into strips
2 cups mushrooms, sliced
2 cups leftover cooked lamb meat, trimmed, cut into 1 1/4-inch strips
salt and pepper to taste

Directions

Combine greens and vegetables in a large bowl. Add enough dressing to coat. Toss gently.

Heat 1/4 cup of dressing in a skillet. Add sliced lamb and cook until just heated through. Season with salt and pepper.

Place salad on plates and top with warm lamb.

Serves: 6


golden blossom honey product