1 lb. lean lamb (from loin), cubed
1/4 lb. hearts of palm, thinly sliced
1/4 lb. soaked sun dried tomatoes
Cleaned spinach
Feta cheese, 1/2 lb.
8 mushrooms, sliced thin

DRESSING:

1 c. olive oil
1/4 c. balsamic vinegar
2 tbsp. tomato puree
1 tsp. minced garlic
1 tsp. oregano
Salt and pepper to taste

Combine all ingredients in a blender and blend together until smooth.

Saute lamb over high heat in a pan 3-5 minutes. Add sun dried tomatoes, mushrooms and hearts of palm. Cook another minute. Lower heat. Add dressing, cook another minute.

In a separate bowl, place cleaned spinach in it. Add above mixture and toss until spinach leaves are slightly wilted. Garnish salad with Feta cheese. Serves 4.