Greek Lamb and Potato Salad

Name: Greek Lamb and Potato Salad
Yield: 4 servings (serving size: 1 3/4 cups)
Ingredients: ¼ cup fresh lemon juice; 1 tablespoon honey; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; .13 teaspoon ground coriander; 1 (20-ounce) package refrigerated new potato wedges (such as Simply Potatoes); 2 ¼ 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; ¾ cup thinly sliced celery; ½ cup (2 ounces) crumbled feta cheese

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

By Judy Lockhart

Recipe by Cooking Light May 2005

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Greek Lamb and Potato Salad

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Greek Lamb and Potato Salad

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Greek Lamb and Potato Salad