Lamb And Turkey Vidalia Salad

• 1 ounce feta cheese, crumbled (about 1/4 cup)
• 3 garlic cloves
• 2 tablespoons fresh lemon juice
• 1 red Fresno chile, seeded and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• Cooking spray
• 3 small Vidalia onions, peeled and cut into 1/2-inch slabs
• 1/4 teaspoon kosher salt
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 2 teaspoons finely chopped fresh oregano
• 4 ounces ground lamb
• 4 ounces ground turkey
• 4 cups baby spinach
• 2 tablespoons lemon juice
• 1 teaspoon oregano
• 1/4 teaspoon kosher salt

1. To make the dressing, combine feta, garlic, 2 tablespoons lemon juice, and chile in a mini food processor. Process until smooth. If necessary, add a tablespoon hot water to thin.
2. Add oil to the processor; process for about 30 seconds or until the dressing is silky smooth. Set aside.
3. Heat a large cast-iron skillet over medium-high heat; coat pan with cooking spray.
4. Place onion in skillet in 1 even layer. Press each slab to ensure full contact with pan. Season onions evenly with 1/4 teaspoon salt.
5. Cook, without turning, 4 minutes or until onion slabs are moderately charred. Transfer onion to a large bowl.
6. Leaving the pan on the heat, add chickpeas; cook 3 minutes or until lightly charred. Add to onion.
7. Separate onion slabs into rings. Add 2 teaspoons oregano and dressing.
8. Toss until well dressed.
9. Saute ground lamb and ground turkey 5 minutes or until done. Drain well. Toss with spinach, 2 tablespoons lemon juice, 1 teaspoon oregano, and 1/4 teaspoon kosher salt. Fold mixture into onion salad.

feta cheese, garlic, lemon juice, red, extravirgin olive oil, cooking spray, vidalia onions, kosher salt, unsalted chickpeas, fresh oregano, ground lamb, ground turkey, baby spinach, lemon juice, oregano, kosher salt

Taken from www.myrecipes.com/recipe/lamb-turkey-vidalia-salad (may not work)