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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup white wine vinegar
4 tsp. olive oil
1 tsp. Dijon mustard
1/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 cups trimmed arugula
1/4 cup low-salt beef broth
6 slices (1 oz. each) cooked lean lamb, each cut in half
1/3 cup crumbled low-sodium feta cheese
12 cherry tomatoes, halved
Flat-leave parsley sprigs
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Directions:
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Combine first 6 ingredients in a large bowl. Stir with a whisk until blended. Add arugula, and toss to coat. Divide arugula evenly among 4 bowls. Bring broth to a simmer in a small skillet. Add lamb and cook for 1 minutes, or until thoroughly heated. Divide lamb and broth evenly among salads. Top each with feta cheese and tomato halves. Garnish with parsley sprigs.
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