Peggy’s Lamb Chop Salad with Beets & Peaches
Peggy Tjin's 10-10 Classic shows
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5m 18s
Peggy’s Lamb Chop Salad with Beets & Peaches
Servings: 1
Prep Time: 2 minutes
Cook Time: 6 minutes
Price: $7.25 per serving
Difficulty: Easy
Ingredients, all organic:
● 4 Lamb Chops
● 1 Cup of Lettuce
● 1 Red Beet
● 1 Cup of Peach
● 2 Tablespoons of Shaved Parmesan Cheese
● 1 pre cooked Egg
● 2 Teaspoons of Seasoning
● 1 Tablespoon of Olive Oil
● 1 Tablespoon of Balsamic Vinegar
● 2 Tablespoons of Sun-Dried Tomatoes
● ½ Cup of Plantain Slices
● 1 Tablespoon of Garlic Butter
● 1 Tablespoon of Garlic
Nutritional Fact: Did you know that red beets could help increase your stamina?
Tools:
● Pan, Spatula, tong, silicone spoon, and kitchen scissors
Directions:
1. Place the lamb chops in a pan over a medium flame and add 1 tablespoon of garlic butter and 1 tablespoon of garlic. Also add 1 teaspoon of seasoning on both sides.
2. Cook for 2-3 minutes on both sides. (if you like the medium to are like I do otherwise cook them longer)
3. Prepare the salad. Take a bed of lettuce and add 1 tablespoon of olive oil and 1 tablespoon of Balsamic vinegar. Top with 1 cup of peach slices, 1 red beet sliced in pieces and a sliced egg. Finish with 2 tablespoons of sun-dried tomatoes and ½ cup of plantain slices.
4. When done, serve on a plate. Add the steak to the salad and top with 2 tablespoons of shaved Parmesan cheese.
Bon Apetito, From Peggy with LOVE!
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