Lamb, Kale, and Pomegranate Salad

Top this colorful salad with grilled, thinly sliced lamb, or use leftover meat from a roast. Courtesy of Amy Riolo

This colorful salad looks as good as it tastes. The addition of lamb lends a “special occasion” feel to this otherwise straightforward dish, while the pomegranate amps up the flavor. I love to serve it in the springtime, and it makes great use of leftover roasted meat as well.

Cook Time: 25 minutes Total Time: 45 minutes