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Ingredients:
1 dressing
4 Tablespoon(s) olive oil
1/4 lemon zest
1/4 Cup(s) orange zest
3 Teaspoon(s) dijon mustard
1/16 Cup(s) honey
1/2 mint leaves; chopped
3 Teaspoon(s) rosemary; minced
1/2 Cup(s) green olives; chopped
1/2 Cup(s) pecans; toasted, chopped
4 Cup(s) green onions; chopped
8 Tablespoon(s) parmesan cheese; grated
2 Package(s) lamb tenderloins; marinate in orange/rosema
1 Cup(s) mixed greens
1 red pepper; roasted
1/4 Cup(s) red onion; thinly sliced
1 lemon slices, mint; garnish
Directions: Mix olive oil through parmesan thoroughly for the dressing. Grill lamb tenderloins until medium rare. Toss mixed greens, roasted red pepper, red onion and small amount of dressing to coat greens. Serve lamb tenderloins over salad and drizzle with more dressing. Contributor: Main Course Salads
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