Greek-ish Lamb Salad With Yogurt Dressing - Edible Nashville

Ingredients

• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• juice of half of lemon
• 1 teaspoon dried oregano
• 2 garlic cloves
• 1/4 cup plain greek yogurt
• pinch of salt
• 1/2 head romaine lettuce
• 5 ounces leftover lamb, sliced, reheated or cold
• pickled red onion or sliced raw red onion
• 1/2 preserved lemon or fresh lemon, sliced thinly
• 1/4 cup crumbled feta cheese
• 1/4 cup roughly chopped pistachios
• skhug, optional