Greek Lamb Salad

Salads

1/2 cup Red wine vinegar
1/4 cup Chopped fresh parsley
2 tablespoons Instant minced onion
1 teaspoon Dried whole oregano
1/4 teaspoon Salt
1/4 teaspoon Pepper
3/4 pound Cooked lean leg of lamb; cut into thin strips
6 small Unpeeled round red potatoes; quartered (1/2 pound)
3 cups Tightly packed shredded romaine lettuce
1/2 cup Chopped celery
1/2 cup Cherry tomato halves
1/4 cup Crumbled feta cheese; (1 ounce)

Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb strips; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Arrange the potatoes in a vegetable steamer over boiling water. Cover and steam 10 minutes or until tender. Let potatoes cool. Combine lamb mixture, potatoes, lettuce, celery, cherry tomato halves, and crumbled feta cheese in a large bowl; toss well.