Kona Ham Hawaiian Salad

Submitted by Judith N.

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 (20 ounce) can pineapple chunks
• 1 cup mayonnaise
• 1⁄2 teaspoon dry mustard
• 2 cups ham, strips "or: chunks
• 1 cup celery, slices
• 2 cups strawberries, halves
• 2 large bananas, sliced

directions

1. Drain pineapple, reserving 2 Tbls.
2. syrup.
3. Combine mayo, mustard and reserved syrup; mix well.
4. Set aside and chill.
5. In large bowl, combine pineapple, ham, celery and strawberries; mix lightly.
6. Chill before serving.
7. Add bananas; toss lightly just before serving.
8. Serve in lettuce-lined bowl; top with dressing.
9. Recipe easily doubled.
10. However, if doubling, no need to double dressing, there is plenty so use sparingly even with a single batch.

Reviews

[Susie in Texas]

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 I 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!