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Lamb, Apple and Rice Salad Recipe
|Cooked lamb shoulder||1 Pound (450 Grams)|
|Long grain rice||1⁄2 Pound (225 Grams, 1 Cup)|
|Onion||1 , finely chopped|
|Mayonnaise||4 Fluid Ounce (About 100 Milliliter Or 0.5 Tablespoon)|
|Lemon juice||1 Tablespoon (15 Milliliter)|
|Salted peanuts||2 Ounce (50 Grams, 3/8 Cup)|
Calories 572 Calories from Fat 330
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 9.2 g46.2%
Trans Fat 0 g
Cholesterol 67.8 mg22.6%
Sodium 246.3 mg10.3%
Total Carbohydrates 42 g14%
Dietary Fiber 2.9 g11.8%
Sugars 6.9 g
Protein 17 g34.9%
Vitamin A 41.7% Vitamin C 18.1%
Calcium 4% Iron 11.8%
*Based on a 2000 Calorie diet
2 Cook the rice in boiling salted water for 20 minutes.
Drain and refresh in cold water.
3 When the rice is cold, mix the lamb and rice in a bowl with the chopped onion.
Mix the mayonnaise with the lemon juice, season and stir in to the lamb and rice.
Chill for 1 hour.
4 When ready to serve, finely dice the apples.
Arrange the lamb and rice on a bed of lettuce leaves, and garnish with the apples and peanuts