Lamb Salad with Arugula and Raspberry Vinaigrette

Name: Lamb Salad with Arugula and Raspberry Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby arugula; 1 teaspoon chopped basil; 1 Tbsp Dijon mustard; 113 grams cup crumbled fresh goat cheese; 454 grams leftover roasted lamb, cut into bite-size pieces; 3 Tbsps extra-virgin olive oil; 113 grams cup pecan halves; 1 Tbsp raspberry preserves; 1 Tbsp raspberry vinegar; 4 servings Salt and freshly ground pepper; 1 teaspoon finely chopped thyme

Lamb Salad with Arugulan and Raspberry Vinaigrette is a gluten free and fodmap friendly main course. One serving contains 710 calories, 28g of protein, and 64g of fat. This recipe serves 4. If you have raspberry preserves, olive oil, raspberry vinegar, and a few other ingredients on hand, you can make it. To use up the raspberry vinegar you could follow this main course with the Chocolate Banana Tofu Mousse/Dessert as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.