Hawaiian Ham Salad
by Kristie Scott
serves: 4
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A light salad to accompany any dish |
| Ingredients: |
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1 can |
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unsweetened pineapple chunks |
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3 cups |
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cooked brown rice |
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2 cups |
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cubed fully cooked ham |
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1 can |
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sliced waterchestnuts, drained and halved |
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1/4 cup |
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finely chopped red onion |
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1/2 cup |
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plain yogurt |
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1/2 tsp |
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salt |
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1 medium |
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apple |
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Lettuce leaves |
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1/3 cup |
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chopped macadamia nuts, toasted |
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1/4 cup |
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flaked coconut, toasted |
| Directions: |
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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.
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