Yield: 4 servings. ¾ lb. cooked Americn lamb leg or shoulder, cut into ½" cubes ½ cup pitted kalamata or black olives, drained and sliced in half ⅓ cup prepared balsamic salad dressing 2 Tbsp. chopped fresh mint leaves 8 cups mixed salad greens 5 thin slices red onion, made into rings 1 medium cucumber, thinly sliced ½ cup (2.65 oz.) coarsely crumbled feta cheese In medium bowl, combine lamb, olives, salad dressing and mint. Allow to marinate for 15 minutes. In large salad bowl, ...
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