Penn Herb Wellness Guide
Polynesian Lamb Salad
Pineapple chunks and crystallized ginger add a cascading Pacific Island wave of sweet and spicy.
Ingredients
- 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
Directions
- 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.
Copyright 2026 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.