Hawaiian Ham Salad
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
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 sweetened shredded coconut, toasted
Reviews
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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.
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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.
I tried this and it was excellent. Very tasty. I was able to substitute mayonnaise for the yogurt.