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Return to browsing category: Salads

Hawaiian Ham Salad by Kristie Scott serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A light salad to accompany any dish

Ingredients:

1 can

unsweetened pineapple chunks

3 cups

cooked brown rice

2 cups

cubed fully cooked ham

1 can

sliced waterchestnuts, drained and halved

1/4 cup

finely chopped red onion

1/2 cup

plain yogurt

1/2 tsp

salt

1 medium

apple

Lettuce leaves

1/3 cup

chopped macadamia nuts, toasted

1/4 cup

flaked coconut, toasted

Directions:

Drain pineapple, reserving 1 TBSP juice. In a large bowl, combine the pineapple, rice, ham, water chestnuts and onion. Cover and refrigerate for at least 2 hours. In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple. Serve on lettuce lined plates; sprinkle with macadamia nuts and coconut.

Categories:

Low Calorie
Pasta/Rice/Potatoes
Salads
Side Dishes