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Pineapple Ham Salad

By Brenda Hopkin - Lion House Bakery

Pineapple Ham Salad


  • Salad
  • 1 medium pineapple
  • 2 cups cooked ham, diced
  • 2 medium stalks celery, sliced
  • 1 cup red seedless grapes
  • ½ cup cashews
  • lettuce leaves
  • Dressing

  • ¾ cup mayonnaise
  • 2 teaspoons lemon juice
  • ½ teaspoon ground ginger
  • 1/8 teaspoon garlic salt


Remove top from pineapple then cut pineapple crosswise into 5 slices. Cut pineapple from each slice, leaving ½-inch ring. Reserve rings; core and cut up remaining pineapple. In a large bowl, toss pineapple chunks, ham, celery and grapes. In a separate bowl, mix mayonnaise, lemon juice, ginger and garlic salt to make dressing. Toss into ham mixture. Just before serving, fold in cashews. Arrange pineapple rings on lettuce leaves. Fill with salad and garnish with a small cluster of grapes. Makes 5 servings.

Variation: Two cups cooked, diced chicken breasts may be used instead of ham to make pineapple chicken salad.

Tips and Ideas
A vintage enamelware colander makes a generous and unbreakable bowl for fresh

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