Food
Summerhouse Lamb Salad
By Yankee Magazine|Sep 27 2007|
A colorful and intriguing salad combination.
Yield
Serves 4.
Ingredients
2 cups slivered cooked lamb
1 can (15-1/4 ounces) kidney beans, drained
1 large tart apple, cored and cubed
1 medium cucumber; peeled, seeded, and sliced
1/4 cup chopped scallions
1/2 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Lettuce
1/2 cup broken walnuts (optional)
Instructions
In a medium bowl, combine lamb, kidney beans, apple, cucumber, and scallions. In a small bowl, combine oil, lemon juice, curry powder, cumin, and salt. Pour over lamb and mix well. Chill for several hours, stirring occasionally. To serve, spoon onto lettuce leaves and sprinkle with walnuts if desired.
