Salad of Lamb, Barley, and Green Beans

Name: Salad of Lamb, Barley, and Green Beans
Yield: 4 portions
Ingredients: 1 pound leftover lamb, thinly sliced; Mint and basil sprigs, for garnish; Mint and basil sprigs, for garnish; 8 ounces green beans, trimmed; ¼ cup plain low-fat yogurt; 2 tablespoons chopped fresh basil leaves; ½ teaspoon salt; Freshly ground black pepper, to taste; 2 cups cooked barley; ½ cup Fresh Mint Vinaigrette

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The classic flavors of lamb and mint balance each other here. The fresh taste of barley is a natural addition. This is a great way to use leftover lamb in quite a snazzy salad.

Ingredients

8 ounces green beans, trimmed
¼ cup plain low-fat yogurt
2 t

Main course

Method

Bring a saucepan of salted water to a boil. Add the beans, and simmer for 3 minutes. Rinse under cold water, drain well, and pat dry.
Toss the beans in a mixing bowl with the yogurt, basil, salt, and pepper. Loosely cover and refrigerate until ready to serve.
Toss the barley with ¼