2 Lamb cutlets seasoned and roasted with Minette's Gourmet Dry Marinade (Beef & Steak) to taste. I know it's beef and steak but is wonderful with lamb.
You can slice if you wish or simply place on top of salad.
About 6 ounces of mixed greens of choice
A handful of raspberrys
Home made Vinaigrette (red wine vinegar, dijon mustard, honey, himalayan salt and pepper to taste, olive oil)
1/4 of a half cucumber
In a large bowl combine salad greens of your choice.
In a small mixing bowl combine, red wine vinegar, djon mustard, honey, himalayan salt, olive oil, and whisk until thoroughly combined. Add white pepper to taste.
Drizzle desired amount of dressing on salad and toss well to coat.
Store leftover dressing in a airtight container in the fridge (for four days).
Slice your roast cutlets or your lamb cutlets and add to salad and toss.
Add raspberrys to garnish.
Prep time 10 minutes
Calories 516 kcal
Author Michelle Hope
Disclosure: Photo by Catherine Chase
Recipe Contributor: I am a recipe contributor to The Daily Meal syndicated by Forbes.