Lamb, Spinach and Tomato Salad

• 150g lamb backstrap
• 1/2 cup KRAFT Balsamic Italian Dressing
• 200g spinach leaves
• 1 punnet cherry tomatoes, halved

1. Marinate lamb in half of the dressing for 1 hour or overnight.
2. Cook/grill lamb over medium heat for 6-8 minutes or until cooked through.
3. Rest for 5 minutes, slice thickly on the diagonal.
4. Combine lamb with spinach leaves and tomatoes.
5. Drizzle with remaining dressing and serve immediately.

lamb backstrap, italian dressing, spinach leaves, punnet cherry tomatoes

Taken from www.kraftrecipes.com/recipes/lamb-spinach-tomato-salad-103545.aspx (may not work)