Lamb, Apple and Rice Salad
Serving Size / Yield
6 servings
Ingredients
- 1 lb. cooked shoulder of lamb
- 1 C. long grain rice
- 1 onion, finely chopped
- 1/2 C. mayonnaise
- 1 Tbs. lemon juice
- salt
- pepper
- 2 apples
- 1/2 head lettuce
- 1/3 C. salted peanuts
Directions
Cut the lamb into cubes. Cook the rice in boiling salted water for 20 minutes. Drain and refresh in cold water. Cool. When the rice is cold, mix the lamb and rice in a bowl with the chopped onion. Mix the mayonnaise with the lemon juice, season and stir into the lamb and rice. Chill for 1 hour. When ready to serve, finely dice the apples. Arrange the lamb on a bed of lettuce leaves, and garnish with the apples and peanuts.
Serve with: Oven Stew
