Warm Lamb Salad

Whenever you have lamb leftovers, prepare this superb salad.



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


Blend the above ingredients in blender or processor until completely smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)


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 Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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