Rainbow Chard Salad with Lamb Meatballs
1 lb. ground lamb
½ cup flax meal
1 egg, beaten
2 Tbs fresh mint, chopped
1 Tbs fresh oregano, chopped
1 tsp Seasons Himalayan Pink Premium Salt
½ tsp Seasons Pepe e Aglio
¼ tsp Seasons Smoked Cinnamon [Available at Seasons]*
3 Tbs Seasons Hojiblanca Gran Cru Olive Oil
1 Tbs Seasons Balsamico Bianco-White Balsamic
1 tsp Edmund Fallot Dijon Mustard [Available at Seasons]
¼ tsp Seasons Himalayan Pink Premium Salt
¼ tsp Seasons Pepe e Aglio
1 Tbs fresh mint, chopped
4 cups rainbow chard (rib removed and cut into ¼ inch wide ribbons)
¼ watermelon radish sliced thin
¼ small red onion, sliced thin
12 small yellow cherry tomatoes
Seasons Smoked Cinnamon [Available at Seasons]*
* Ground cinnamon may substituted for smoked cinnamon
Preheat oven to 425 degrees.
In a large bowl, hand mix meatball ingredients and roll into 2″ balls. Bake on parchment-covered sheet pan for 10-15 minutes. Place 4 or 5 meatballs on a skewer for each serving.
While meatballs are cooking, mix vinaigrette ingredients in a small stainless bowl and set aside.
In a large bowl, combine salad ingredients and toss with vinaigrette until evenly coated.
Divide salad on 4 large plates or salad bowls, sprinkle lightly with smoked cinnamon. Top each salad with a skewer of meatballs prior to serving.