Asian Lamb And Pineapple Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (15 1/4 ounce) can pineapple chunks in juice, undrained
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 teaspoons bottled minced garlic
• 1/2 cup vertically sliced red onion
• 1/2 cup chopped fresh basil
• 1 tablespoon low sodium soy sauce
• 1 teaspoon minced pickled jalapeno pepper
• 1/2 teaspoon bottled minced fresh ginger
• 1 (1 lb) lamb tenderloin, trimmed and cut into 3/4-inch pieces
• 2 teaspoons vegetable oil
• 8 cups trimmed arugula (about 4 ounces) or 8 cups spinach (about 4 ounces)

Recipe

• 1 drain pineapple, reserving 1 tablespoon juice. discard remaining pineapple juice. set pineapple aside.
• 2 combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
• 3 place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
• 4 drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. combine remaining lime juice mixture with lamb, stirring well.
• 5 heat the oil in a large nonstick skillet over medium-high heat. add lamb, and sauté 3 minutes or until done.
• 6 add lamb to onion mixture; toss well. serve over arugula.