Spring salad with leftover lamb and eggs2016-05-02
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Spring salad with leftover lamb and eggs for today although ' salad ' is very little for greatness, completeness and flavor this dish.
1 Cup or 200gr. About lamb or kid who stayed, bare bones
2 eggs cut into thin slices
1 Cup cucumber
1 Cup cherry tomatoes
250gr. Asparagus Green
¼ Cup parsley, finely chopped
2 spring onions finely chopped
For the dressing:
¼ cup olive oil
Juice from 1 lemon
1 teaspoon honey
¼ of a spoonful of sweet garlic powder
salt & pepper
Whip all ingredients for the dressing and keep aside.
Add the asparagus in plenty of salted boiling water for 8-12 minutes, Depending on tastes. Drain and keep aside.
Mix the cucumber with the cherry tomatoes, parsley, fresh onions and olives.
Transfer to a platter and place around the meat, eggs and asparagus. Drizzle with the dressing and serve immediately..