August 15, 2003
2 cups (1-1/2 pounds) cooked American lamb strips
2 cups sliced celery
1 can (20 ounces) pineapple chunks, drained or 1-1/2 cups fresh pineapple chunks
1 can (8-1/2 ounces) water chestnuts, drained, sliced
1 medium green or red pepper, seeded, cut in thin strips
2 oranges, peeled, thinly sliced
1. Combine lamb, celery, pineapple, water chestnuts, green or red peppers and orange slices.
2. Arrange on greens.
3. Serve with Polynesian dressing
1-1/4 cups mayonnaise
3 Tablespoons chopped preserved ginger
3 Tablespoons lemon juice
_ teaspoon nutmeg
1/8 teaspoon salt
1. Combine all ingredients, mixing well.
2. Chill before serving.