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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Thereâs 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. âVickie 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 flaked coconut, toasted |
Directions:
1. 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.
2. In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple.
3. Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut. Yield: 4 servings.
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