Warm salad of lamb, potato and spinach with mustard dressing
Allergen – None. Gluten, nut, dairy and egg free.
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g
SF
Soy free
NF
Nut free
GF
Gluten free
FS
Fish and shellfish free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- Combine the chat potato, sweet potato, spinach, tomato, onion and capsicum, toss in a large bowl with the seeded mustard and balsamic vinegar.
- Place the salad on a serving plate and top with thin slices of the warm roast lamb, sprinkle with cracked pepper, serve with a lemon wedge.
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This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

Copyright © State of Victoria 2025.