Greek Style Lamb and Olive Salad

Submitted by Kate Benedickson of District 7

Serves 6

1-1/2 lbs cooked roast lamb, trimmed and cut into strips
1 large cucumber, peeled and sliced
4 medium tomatoes, quartered
1 cup pitted ripe olives, sliced or whole
curly endive, romaine, spinach or any leafy greens

1/2 cup vegetable oil
1 tbsp minced onion
1 tbsp Parmesan cheese
1/2 tsp Worcestershire sauce
1/2 tsp each dry mustard, basil, oregano, sugar
salt and pepper to taste
1/4 cup red wine vinegar
1 tbsp lemon juice

Combine all ingredients for the dressing in a blender except for the vinegar and lemon juice. Blend for 30 seconds. Add vinegar and lemon juice and blend for 30 seconds more. Pour some of the dressing over the cooked lamb in a bowl, cover and refrigerate for at least 1 hour. Arrange your choice of greens in a large salad bowl. Toss cucumber, tomatoes and olives with some more of the dressing and turn into the salad bowl. Spoon lamb over the vegetables and add more dressing if desired.