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Polynesian Lamb Salad

Polynesian Lamb Salad: Main Image

Quick Facts

Servings: 6
Prep Time: 20 min.
Pineapple chunks and crystallized ginger add a cascading Pacific Island wave of sweet and spicy.


  • 2 cups cooked lamb leg or shoulder, cut into strips
  • 2 cups sliced celery
  • 1 can pineapple chunks, drained
  • 1 can water chestnuts, drained and chopped
  • 1 med onion, peeled and thinly sliced
  • 1 med green or red bell pepper, thinly sliced
  • 2 oranges, peeled and thinly sliced
  • Mixed greens
  • 1 1/4 cup low-fat mayonnaise
  • 3 Tbs crystallized ginger, chopped
  • 3 Tbs lemon juice
  • 1/2 tsp ground nutmeg
  • 1/8 tsp salt


  • For dressing combine mayonnaise, ginger, lemon juice, nutmeg, and salt.
  • Chill for at least 1 hour before serving.
  • Combine lamb, celery, pineapple, water chestnuts, bell peppers, and orange slices. Arrange on mixed greens.
  • Serve with dressing.

Nutrition Facts

Calories 471
  Calories from Fat 200 (42%)
(34%)Total Fat 22g
(23%)Saturated Fat 5g
Polyunsaturated Fat 10g
Monounsaturated Fat 6g
(21%)Cholesterol 64mg
(21%)Sodium 494mg
(21%)Potassium 743mg
Total Carbohydrate 46g
(14%)Dietary Fiber 4g
Sugars 27g
Sugar Alcohols 0g
(45%)Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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