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Categories:
white wine vinegar olive oil mustard thyme salt freshly ground black pepper trimmed arugula low-salt beef broth lean lamb Feta cheese cherry tomatoes parsley sprigs
Viewed: 42 - Published at: 7 years agoIngredients
- 1/4 cup white wine vinegar
- 1-1/3 tbsp. olive oil
- 1 tsp. Dijon mustard
- 1/4 tsp. dried thyme, crushed
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 8 cups trimmed arugula
- 1/4 cup low-salt beef broth
- 6 slices (1 oz. each) cooked lean lamb, each cut in half
- 1/3 cup crumbled low-sodium feta cheese
- 12 cherry tomatoes, halved
- Flat-leave parsley sprigs
Method
- Combine first 6 ingredients in a large bowl.
- Stir with a whisk until blended.
- Add arugula, and toss to coat.
- Divide arugula evenly among 4 bowls.
- Bring broth to a simmer in a small skillet.
- Add lamb and cook for 1 minutes, or until thoroughly heated.
- Divide lamb and broth evenly among salads.
- Top each with feta cheese and tomato halves.
- Garnish with parsley sprigs.
