Return to Content

Summerhouse Lamb Salad

Summerhouse Lamb Salad
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4.

A colorful and intriguing salad combination.

Ingredients:

  • 2 cups slivered cooked lamb
  • 1 can (15-1/4 ounces) kidney beans, drained
  • 1 large tart apple, cored and cubed
  • 1 medium cucumber; peeled, seeded, and sliced
  • 1/4 cup chopped scallions
  • 1/2 cup vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Lettuce
  • 1/2 cup broken walnuts (optional)

Instructions:

In a medium bowl, combine lamb, kidney beans, apple, cucumber, and scallions. In a small bowl, combine oil, lemon juice, curry powder, cumin, and salt. Pour over lamb and mix well. Chill for several hours, stirring occasionally. To serve, spoon onto lettuce leaves and sprinkle with walnuts if desired.
Updated Thursday, September 27th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350