Aloha Ham Salad Recipes

Steps:

• 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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
• Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
• Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together Seasoning (from Suddenly Salad box), mayonnaise and 2 tablespoons of the reserved pineapple juice to make dressing. (Discard or save any remaining juice for another use.)
• Add pasta, ham, bacon, spinach, pineapple, green onions, jalapeño chile and cheese to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Steps:

• Heat oven to 400 degrees. Prepare hash brown potato nests. Put hash browns in a bowl. Drain off any liquid from thawing process. Toss potatoes with 1 beaten egg and 1/2 teaspoon salt. Generously spray a cupcake/muffin tin with non stick cooking spray. Press about 1/4 cup potato mixture firmly and evenly against bottom and side of 10 of the muffin cups. Place muffin tin on a cookie sheet. Cook until the edges are brown and crisp, about 35 to 37 minutes. Remove from oven and loosen the edges. (I used a small paring knife to loosen around the edges.) Let cool for about 5 minutes, then remove from cups and cool completely.
• For the salad: Mix together chopped ham, mayonnaise, pineapple, celery, onion, mustard, and garlic powder. Refrigerate for about an hour. Fill potato nests with salad. Store in refrigerator til serving.

Steps:

• In a small bowl, combine the ham, pineapple and carrot. Stir in the mayonnaise and mustard until blended. Line each pita half with a lettuce leaf; fill with ham salad.