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, combine salad greens, red onions, cucumber and feta cheese. Add salad dressing mixture and toss to coat.