Greek Lamb and Potato Salad

Becky Luigart-Stayner

Refrigerated potato wedges are a great time-saver because they don't need to be cooked before going into the salad.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.6g
  • Carbohydrate: 34g
  • Fiber: 6g
  • Cholesterol: 71mg
  • Iron: 2.3mg
  • Sodium: 685mg
  • Calcium: 114mg

Ingredients

  • 1/4 cup fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground coriander
  • 1 (20-ounce) package refrigerated new potato wedges (such as Simply Potatoes)
  • 2 1/4 cups chopped Simple Roasted Leg of Lamb (about 9 ounces)
  • 2 cups cherry tomatoes, halved
  • 2 cups chopped seeded cucumber
  • 1 cup chopped red onion
  • 3/4 cup thinly sliced celery
  • 1/2 cup (2 ounces) crumbled feta cheese

Preparation

  1. Combine first 6 ingredients, stirring with a whisk. Place potatoes in a large bowl. Drizzle with half of dressing; toss to coat. Cover and chill 10 minutes, stirring occasionally.
  2. Add Simple Roasted Leg of Lamb and remaining ingredients to potato mixture. Drizzle with remaining dressing, and toss gently to coat. Cover salad and chill.
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