lamb, raspberries, pecans and avocado salad Recipe
Friday February 26, 2010
Does your body ever crave salad? I know I go through a craving every once in a while. All I want (and I guess need) is to enjoy a meal of greens--clean food as I call it. There are many variations of hearty dinner salads such as Salad Nicoise, Caesar Salad with Sliced Chicken or Grilled Shrimp, and now this tasty salad made with braised America Lamb, Raspberries, Pecans and Avocado. Serve this dish with a grilled cheese sandwich such as the Feta cheese on baguette described below or melted open faced Gruyere cheese on french bread.
Lamb, Raspberries, Pecans and Avocado Salad
8 servings
Recipe and image courtesy of the American Lamb Board
Ingredients:
- 1 pound boneless American Lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness
- 1 tablespoon olive oil
- 1 package (6 ounces) mixed salad greens
- 1 package (6 ounces) raspberries (or blackberries)
- 1/2 cup toasted pecans
- 1 large ripe avocado, halved, pitted, peeled, and cubed
- 1/3 cup prepared dressing of your choice (I prefer a simple dressing of olive oil with a splash of red wine vinegar or fresh squeezed lemon)
- Creamy feta cheese and 16 slices of baguette for garnish
Directions:
In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add 2 cups water. Cover and braise over low heat for 1 hour. Cool in liquid. Remove from liquid. Refrigerate or freeze remaining liquid for use in stock for soup.
Cut meat into 1-inch pieces, removing all fat; set aside.
In salad bowl, combine greens, berries, pecans, and avocado; set aside. Mix lamb with salad dressing. Toss with salad.
For garnish, spread feta cheese on slices of baguette and brown under broiler.
Serve salad on plates and garnish with two slices of baguette.
Posted by terry dagrosa at 11:11AM on February 26 in
main dish: lamb,
salads / Permalink