Summerhouse Lamb Salad
A colorful and intriguing salad combination.
Yield: Serves 4.
- 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
- 1/2 cup broken walnuts (optional)