November 12, 2013 by caitlinvaclark
I found my fireplace fix this weekend! Chris and I went over to our corner pub on Saturday night for some snacks and games (yes I realize that you are thinking I’m pretty much the coolest person ever; this being how I spend a Saturday night and all).
And what do I discover but the coziest spot in town, and just feet from my doorstep. Jackpot.
After those fried potatoes (tossed in smoked paprika and sherry vinegar -delish), we ordered oxtail stew over creamy mash. In the past few days, I might also have had some pizza, cheese grits, a burger with dripping fries, and some apple pie. These indulgences will likely continue as I unveil my Thanksgiving guide over the next few weeks. I have been going to the gym regularly, but there’s only so much that can do. So I did want to let you know that we are not eating like fat cows all the time. In fact, tonight we are having my adaptation of Cooking Lights’ Rice Noodles with Pork and Almond Sauce. And a few nights ago, I made this Spaghetti Squash Lasagna:
Plus I have a healthy flavor-packed salad for you to cook up when you need a break from all the stuffing, gratins, buttery mash, and pies à la mode (that I certainly hope you will be indulging in this Thanksgiving season).
The base of the salad is lettuce, garbanzo beans, and feta, topped with sautéed red onions and zucchini.
Finish the salad with quick pan fried strips of lamb and a basil balsamic vinaigrette.
Mediterranean Lamb Salad
3 cups chopped romaine lettuce
2 oz crumbled feta
1 cup garbanzo beans
2 Tbs olive oil
½ red onion, sliced
1 medium zucchini, sliced
1 ½ Tbs Greek Seasoning
2 lbs. lamb steaks
For the vinaigrette:
¼ cup balsamic vinegar
¼ cup olive oil
2 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
2 Tbs. chopped basil
Distribute the lettuce evenly onto four plates. Repeat with the feta and garbanzo beans. Set aside.
Heat a skillet over medium heat. Add 1 tablespoon of olive oil and sauté the onions for 4 minutes, until they become soft. Add the zucchini and season with ½ tablespoon of Greek seasoning. Continue to cook until they brown, about 5-8 minutes.
While the zucchini and onions cook, slice the raw lamb into thin, ½ inch, strips and sprinkle with 1 tablespoon of Greek seasoning.
Once the vegetables are done, remove from pan and distribute onto the four salads.
Return pan to the heat and increase to medium high. Add the remaining olive oil. Fry the lamb strips for 2-3 minutes, tossing after 1 minute, for medium-rare to medium. Add the lamb to the salads.
Whisk together the balsamic, olive oil. Dijon, salt, and pepper. Stir in the basil and drizzle 2 tablespoons of dressing over each salad.