LAMB AND WHITE BEAN SALAD
Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. Toss tomatoes and 1 teaspoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes. Cool slightly.
- In a large bowl, whisk together vinegar, mustard, remaining tablespoon oil, and dill. Add pepperoncini, cucumbers, and lamb; mix to combine. Season with salt and pepper.
- Add lettuce, and gently toss. Divide among bowls; scatter tomatoes and white bean salad on top. Serve.
Nutrition Facts : Calories 388 g, Fat 19 g, Fiber 4 g, Protein 35 g
WHITE BEAN AND LAMB SOUP
Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!
Provided by HARDT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h45m
Yield 8
Number Of Ingredients 16
Steps:
- Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
- In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
- Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
- Top each serving of soup with wilted spinach and crumbled feta cheese.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 21.8 g, Cholesterol 60.1 mg, Fat 18.3 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 461.5 mg, Sugar 4 g
SPICE-CRUSTED LAMB WITH WHITE BEAN & TOMATO SALAD
Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees C/400 degrees F (180 degrees C/350 degrees F fan).
- Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chile flakes and half the olive oil. Press all over the lamb, season well and set aside for 10 minutes.
- Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
- Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until seared and golden all over. Transfer to the oven and cook for 8 to 10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.
WHITE BEAN SALAD
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
- Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
WHITE BEAN SALAD
Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
- Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams
BEET & WHITE BEAN SALAD
Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g
GRILLED LAMB AND WHITE BEAN SALAD
Make and share this Grilled Lamb and White Bean Salad recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare hot barbecue or grill. Season lamb with salt and pepper.
- Brush bell pepper and onion with about a tablespoon of the dressing. Place chops and vegetables on grill and cook, turning once or twice, until vegetables are lightly charred on the outside and meat is browned but still pink inside.
- Toss beans with 3 tablespoons of the dressing.
- On a platter, make a bed of greens and top with beans.
- Cut lamb off the bones and cut into strips. Cut roasted vegetables into strips.
- Arrange meat and vegetables over beans and drizzle with remaining dressing.
Nutrition Facts : Calories 437.6, Fat 20.2, SaturatedFat 8.7, Cholesterol 52.7, Sodium 135.7, Carbohydrate 42.4, Fiber 18.6, Sugar 2.9, Protein 25.2
GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD
Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.
Time 40m
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
- Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
- Divide lamb among skewers, leaving a little space between pieces (for even cooking).
- Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
- Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.
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