Lamb and Apricot Salad
Ingredients
- 12 oz cooked lamb diced
- 14 oz can apricot halves drained and chopped
- 1/4 pint thick bottled mayonnaise
- 4 tablespoons natural yoghurt
- 1 tablespoon clear honey
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon ground cinnamon
- salt and freshly ground black pepper
- 12 oz potatoes boiled and roughly chopped
- 1 small lettuce
- 1 oz toasted flaked almonds
Instructions
- Put the mayonnaise in a large bowl and stir in the yoghurt, honey, lemon zest and cinnamon. Season to taste with salt and pepper, then cover and refrigerate for 30 minutes.
- Mix together the lamb, potatoes and apricots and gently fold into the mayonnaise mixture. Arrange the lettuce leaves in a bowl or shallow dish. Spoon the salad into the centre and sprinkle the almonds over the top. Serve the salad at once.
Calories: 642 kcal
Carbohydrates: 37 g
Protein: 21 g
Fat: 47g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 77 mg
Sodium: 267 mg
Potassium: 1085 mg
Fiber: 6 g
Sugar: 19 g
Vitamin A: 2629 IU
Vitamin C: 31 mg
Calcium: 109 mg
Iron: 3 mg