1 hour
2 cups cooked American Lamb leg or shoulder (1-1/2 pounds) cut into strips
2 cups sliced celery
20 ounces canned pineapple chunks or 1-1/2 cups fresh pineapple chunks, drained
8 1/2 ounces canned water chestnuts, drained, sliced
1 medium green or red bell pepper, thinly sliced
2 oranges, peeled, thinly sliced
mixed greens
POLYNESIAN DRESSING:
1 1/4 cups low-fat mayonnaise
3 tablespoons chopped crystallized ginger
3 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
Servings: 6
1. Combine lamb, celery, pineapple, water chestnuts, bell peppers and orange slices. Arrange on mixed greens. Serve with Polynesian Dressing.
2. Polynesian Dressing: Combine all ingredients; mix well. Chill before serving.
2 cups cooked American Lamb leg or shoulder (1-1/2 pounds) cut into strips
2 cups sliced celery
20 ounces canned pineapple chunks or 1-1/2 cups fresh pineapple chunks, drained
8 1/2 ounces canned water chestnuts, drained, sliced
1 medium green or red bell pepper, thinly sliced
2 oranges, peeled, thinly sliced
mixed greens
POLYNESIAN DRESSING:
1 1/4 cups low-fat mayonnaise
3 tablespoons chopped crystallized ginger
3 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
Servings: 6
1. Combine lamb, celery, pineapple, water chestnuts, bell peppers and orange slices. Arrange on mixed greens. Serve with Polynesian Dressing.
2. Polynesian Dressing: Combine all ingredients; mix well. Chill before serving.
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