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
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
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
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
