Hawaiian Ham Salad Recipe

2 3 5
Hawaiian Ham Salad Recipe
Hawaiian Ham Salad Recipe photo by Taste of Home
Publisher Photo

Hawaiian Ham Salad Recipe

Read Reviews
2 3 5
Publisher Photo
There’s plenty of flavor and crunch in this refreshing salad. I like to use both red and green apples, and sometimes I substitute celery for the water chestnuts. —Vickie Lowrey, Fallon, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 3 cups cooked brown rice
  • 2 cups cubed fully cooked ham
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1/4 cup finely chopped red onion
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 medium apple, chopped
  • Lettuce leaves
  • 1/3 cup chopped macadamia nuts, toasted
  • 1/4 cup flaked coconut, toasted

Directions

Drain pineapple, reserving 1 tablespoon 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. Yield: 4 servings.
Originally published as Hawaiian Ham Salad in Taste of Home December/January 2006, p31

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 3 cups cooked brown rice
  • 2 cups cubed fully cooked ham
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1/4 cup finely chopped red onion
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 medium apple, chopped
  • Lettuce leaves
  • 1/3 cup chopped macadamia nuts, toasted
  • 1/4 cup flaked coconut, toasted
  1. Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the pineapple, rice, ham, water chestnuts and onion. Cover and refrigerate for at least 2 hours.
  2. 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. Yield: 4 servings.
Originally published as Hawaiian Ham Salad in Taste of Home December/January 2006, p31

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Reviews forHawaiian Ham Salad

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1968Debra User ID: 5605293 133423
Reviewed Sep. 12, 2011

"I have not made this yet, but I think I would use pasta instead of rice and add celery for the water chestnuts or maybe both."

MY REVIEW
jepfla33 User ID: 2491268 159211
Reviewed May. 6, 2009

"Was not to impressed with this recipe. Macadamia nuts are very expensive so I used peanuts. It just seemed like this recipe was missing something."

MY REVIEW
jhmasly User ID: 1107403 154597
Reviewed Apr. 3, 2009

"I tried this and it was excellent. Very tasty. I was able to substitute mayonnaise for the yogurt."

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