Grilled Lamb, Spinach & Pasta Salad with Balsamic Vinaigrette

Now before you get all excited, no cute, fluffy little lambs were harmed in the making of this salad. Unfortunately. Simply because this is Canada and lamb steak is impossible to find. And, no it is not the same as lamb chops. So, in the making of this salad, ugly cows were used instead. A friend suggested that since this is Canada, I should have used moose steak. Maybe next time?

Use as much or as little of the following ingredients as you wish.

Salad Ingredients

Medium-sized pasta (such as shells, bow ties)
Baby spinach
Cherry tomatoes
Feta cheese
Red onion
Grilled lamb or beef steak, cooled and cut into strips
Fresh chopped oregano (you can substitute dried oregano)

Balsamic Vinaigrette
1 cup olive oil
1/2 cup balsamic vinegar
1 or 2 cloves of garlic, minced
Cracked pepper

• Grill the steak as desired. I marinate the steak prior to grilling. (See below.) Wrap it in foil or put it in a sealed container and chill. You can do this the evening before you make the salad.) Cut into strips.
• Boil the pasta and rinse under cold water until pasta is cool.
• Toss all the salad ingredients. 
• Just before serving, add the vinaigrette. (The spinach wilts very quickly.)
• For the vinaigrette, throw everything into a blender. This keeps in the fridge for weeks. If you want a stronger flavour, use a 1:1 ratio of oil and vinegar.
• Quick marinade: 1/3 soy sauce, 1/3 lemon juice, 1/2 cup oil, 1/4 cup Worcestershire sauce, 2 - 4 cloves of minced garlic, 1 tsp basil, cracked pepper.