Ingredients
-
1
-
1
-
1/2
-
2
-
1
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Kona Ham Hawaiian Salad, A wonderful combination of flavors that really compliment each other Great for cook-outs Never a morsel left Clipped from a magazine years ago Cook time is chill time, I recommend at least an hour just to have things good and cold to start , I had some leftover baked ham and wanted to fix something cool and different than a pasta salad This time of year our temps are in the high 90’s and the heat index is way over 100 By the time I get home from work, I do not want to cook anything This salad was delicious and perfect for this sultry summer weather The only substitution I made was used an equal amount of the canned tropical fruit which contains pineapple, passion fruit, guava and mango Your suggestion about using the dressing sparingly is a good one! We only used about half of what I made Thanks for sharing this wonderful recipe!, A wonderful combination of flavors that really compliment each other Great for cook-outs Never a morsel left Clipped from a magazine years ago Cook time is chill time, I recommend at least an hour just to have things good and cold to start
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Steps
|
1
Done
|
Drain Pineapple, Reserving 2 Tbls. |
|
2
Done
|
Syrup. |
|
3
Done
|
Combine Mayo, Mustard and Reserved Syrup; Mix Well. |
|
4
Done
|
Set Aside and Chill. |
|
5
Done
|
in Large Bowl, Combine Pineapple, Ham, Celery and Strawberries; Mix Lightly. |
|
6
Done
|
Chill Before Serving. |
|
7
Done
|
Add Bananas; Toss Lightly Just Before Serving. |
|
8
Done
|
Serve in Lettuce-Lined Bowl; Top With Dressing. |
|
9
Done
|
Recipe Easily Doubled. |
|
10
Done
|
However, If Doubling, No Need to Double Dressing, There Is Plenty So Use Sparingly Even With a Single Batch. |
