Mediterranean Spring Lamb and Barley Salad

This salad, which is served over torn fresh spinach, is dressed with a mixture of olive oil, balsamic vinegar, garlic, lemon juice, oregano, and parsley.

Ingredients:

• 2 cups water
• 1 cup quick-cooking barley
• 1/4 cup extra-virgin olive oil
• 2 tbsp. lemon juice
• 1 tbsp. white balsamic vinegar
• 1 tsp. lemon peel
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
• 1 tbsp. snipped fresh Italian parsley
• 1/2 cup peeled, seeded, and chopped cucumber
• 1/2 cup seeded and chopped plum tomato
• 2 cups chopped cooked lamb
• 2 oz. crumbled feta cheese with basil and tomato
• 6 cups torn fresh spinach

Directions:

In a medium saucepan bring water to boiling; add barley. Reduce heat; cover and simmer for 10 minutes. Remove from heat; let stand for 5 minutes. Refrigerate about 1 hour or until cool. Meanwhile, for dressing, in a small bowl mix together olive oil, lemon juice, vinegar, lemon peel, garlic, salt, pepper, oregano, and parsley; set aside. Add cucumber, tomato, lamb, and feta cheese to barley. Pour dressing over lamb mixture; toss to coat. To serve, divide spinach among four plates. Spoon barley mixture into center of spinach.

Number of Servings: 4

Notes from the Cook: This recipe is a refreshing way to use leftover leg of lamb.