Barrington Software Incorporated

 


Lamb Souvlaki Salad

Cookbook WeightWatchers

Category Name Lamb

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Cup(s) plain fat-free yogurt

2 Teaspoon(s) fresh lemon juice

1 Teaspoon(s) minced garlic

1/2 Teaspoon(s) table salt

1/2 Teaspoon(s) ground cumin, or

cumin seeds

1 Pound(s) lean leg of lamb,

about 3 boneless

lamb steaks cut

3/4- to 1-inch-thick

each

1/2 Cup(s) mint leaves, fresh,

cut into slivers

4 Cup(s) romaine lettuce, cut

into shreds

1/2 Large cucumber(s),

Seedless English

variety, diced

1 Medium tomato(es), diced

1/2 Medium red onion(s), thinly

sliced

Method

In a small bowl, combine yogurt, lemon juice, garlic, salt and cumin. Pour 1/4 cup of

dressing into a resealable food storage bag; add lamb. Seal bag and turn to coat.

Cover remaining yogurt mixture (this will be the dressing). Refrigerate dressing and

lamb at least 30 minutes or up to 8 hours.





8/25/2004 1:27:32 PM Page 1 of 2 Lamb Souvlaki Salad
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