The red pepper dressing is a revelation, well worth making for any lettuce salad. You can use beef instead of lamb if you like.

Advertisement

Ingredients

Meatballs

Dressing

Salad

Directions

Meatballs

  • In a medium bowl, use a potato masher or fork to thoroughly mash together the egg and chickpeas. Stir in thyme, oregano, 2 cloves garlic, 1/2 tsp salt and the pepper. Add lamb; mix well. Preheat broiler. Shape mixture into 1 1/2-inch meatballs.*

    Advertisement
  • Place meatballs on a greased unheated broiler pan. Broil 5 to 6 inches from heat for 4 minutes or until cooked through (160° F).

Dressing

  • Meanwhile, for dressing, in a blender or food processor combine roasted peppers, garlic, lemon zest, and lemon juice. Cover and blend or process until smooth, scraping sides of bowl occasionally. Add mayonnaise and salt. Cover and blend or process until combined.

Salad

  • Divide lettuce and kale evenly among four serving plates. Top with meatballs, cucumber, tomatoes and olives. Drizzle with the dressing.

Tips

If desired, use a #40 scoop to shape meatballs.

Nutrition Facts

448 calories; 31 g total fat; 127 mg cholesterol; 712 mg sodium. 17 g carbohydrates; 25 g protein;

Reviews