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Warm Salad of Lamb, Feta and Arugula

1/4 c White wine vinegar
4 ts Olive oil
1 ts Dijon mustard
1/4 ts Dried thyme, crushed
1/4 ts Salt
1/4 ts Freshly ground black pepper
8 c Trimmed arugula
1/4 c Low-salt beef broth
1 oz Slices cooked lean lamb, each cut in half
1/3 c Crumbled low-sodium feta cheese
12 Cherry tomatoes, halved
Flat-leave parsley sprigs


Combine first 6 ingredients in a large bowl. Stir with a whisk until blended. Add arugula, and toss to coat. Divide arugula evenly among 4 bowls.

Bring broth to a simmer in a small skillet. Add lamb and cook for 1 minutes, or until thoroughly heated. Divide lamb and broth evenly among salads. Top each with feta cheese and tomato halves. Garnish with parsley sprigs.


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