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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Greek Tzatziki Salad with Lamb

Source: dLife

A traditional Greek salad with a creamy cucumber mint yogurt dressing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	1217.3

Total Carbs	32.7 g

Dietary Fiber	8.9 g

Sugars	14.1 g

Total Fat	111.5 g

Saturated Fat	16.3 g

Unsaturated Fat	11.7 g

Potassium	407.0 mg

Protein	27.5 g

Sodium	340.4 mg

Dietary Exchanges 111.5 Fat, 3.5 Vegetables, 0.0 Fruits, 1.9 Meat, 0.6 Milk, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Salad 1.0
1 each olive oil cooking spray 0.5
0 1/2 cup cold water 8.0
8 oz plain yogurt 16.0
16 oz lean lamb loin chops 1.0
1 pinch black pepper 16.0
16 oz arugula 16.0
16 oz fresh baby spinach 8.0
8 oz fresh cherry tomatoes 0.5
0 1/2 each medium cucumber 0.5
0 1/2 cup fresh green peas 0.5
0 1/2 each red onion 1.0
1 each medium red bell peppers 2.0
2 cup olive oil 0.5
0 1/2 each fresh lemon juice, per fruit

Tzatziki Sauce 0.5
0 1/2 each Cucumber, fresh, medium 1.0
1 each plain yogurt 1.0
1 each large garlic cloves 0.5
0 1/2 each fresh lemon juice, per fruit 1.0
1 g fresh mint

Directions

In small saucepan over medium heat, boil peas for 6 minutes until al dente. Drain and set aside.
To prepare Tzatziki, grate cucumber into small bowl. Wrap cucumber flesh in tea towel and squeeze to remove water.
Add chopped mint, lemon juice, minced garlic, and yogurt. Cover with plastic wrap and place in refrigerator to chill.
Lightly coat nonstick frying pan with olive oil cooking spray and heat over medium.
Season lamb with pepper and cook 3 minutes per side. Meat will still appear pink in center.
Remove pan from heat and allow to rest 5 minutes before slicing into bite-sized pieces.
Combine arugula, spinach, tomatoes, cucumber, peas, onion, and pepper in large mixing bowl.
Combine oil and lemon juice in screw-top jar, season with pepper, and shake well (or combine in mixing bowl and whisk ingredients together).
Drizzle dressing over salad, divide between four plates.
Place the lamb fillets over the salad and top with generous spoonful of Tzatziki.