Lamb and Turkey Vidalia Salad

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Lamb and Turkey Vidalia SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Make sure to have your stove's hood vent cranking--the onion will give off smoke as it chars. A hit of floral fresh oregano provides the perfect top note for the salad's Mediterranean flavors.

Serves 4 (serving size: about 1 cup)

Ingredients

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1 ounce feta cheese, crumbled (about 1/4 cup)
3 garlic cloves
2 tablespoons fresh lemon juice
1 red Fresno chile, seeded and coarsely chopped
2 tablespoons extra-virgin olive oil
Cooking spray
3 small Vidalia onions, peeled and cut into 1/2-inch slabs
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
2 teaspoons finely chopped fresh oregano
4 ounces ground lamb
4 ounces ground turkey
4 cups baby spinach
2 tablespoons lemon juice
1 teaspoon oregano
1/4 teaspoon kosher salt

Preparation

Hands-on: 10 Minutes
Total: 15 Minutes

1. To make the dressing, combine feta, garlic, 2 tablespoons lemon juice, and chile in a mini food processor. Process until smooth. If necessary, add a tablespoon hot water to thin.

2. Add oil to the processor; process for about 30 seconds or until the dressing is silky smooth. Set aside.

3. Heat a large cast-iron skillet over medium-high heat; coat pan with cooking spray.

4. Place onion in skillet in 1 even layer. Press each slab to ensure full contact with pan. Season onions evenly with 1/4 teaspoon salt.

5. Cook, without turning, 4 minutes or until onion slabs are moderately charred. Transfer onion to a large bowl.

6. Leaving the pan on the heat, add chickpeas; cook 3 minutes or until lightly charred. Add to onion.

7. Separate onion slabs into rings. Add 2 teaspoons oregano and dressing.

8. Toss until well dressed.

9. Sauté ground lamb and ground turkey 5 minutes or until done. Drain well. Toss with spinach, 2 tablespoons lemon juice, 1 teaspoon oregano, and 1/4 teaspoon kosher salt. Fold mixture into onion salad.

Created date

March 2015

Nutritional Information

Calories 281
Fat 14.9 g
Satfat 4.4 g
Sodium 437 mg