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Sunday Salad

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Submitted by: mary lee

 

This salad contains chicken, ham, pineapple, celery, green pepper and almonds, and coated with a mayonnaise dressing of ginger and nutmeg.
 

Ingredients

  • 1 20-oz. can pineapple chunks, drained
  • 2 cups cubed cooked chicken breast
  • 2 cups cubed cooked ham
  • 2 cups diced celery
  • 1 medium green sweet pepper, chopped (3/4 cup)
  • 3/4 cup slivered almonds
  • 1/2 cup mayonnaise or salad dressing
  • 2 to 3 Tbsp. lemon juice
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • Dash salt
  • Lettuce leaves

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Method

In a large bowl, combine pineapple chunks, chicken, ham, celery, green pepper, and almonds. For dressing, in a small bowl, combine mayonnaise, lemon juice, ginger, nutmeg, and salt. Pour dressing over salad; toss lightly to coat. Serve on lettuce-lined plates. Makes 6 to 8 main-dish servings. Make-Ahead Directions: Up to 4 hours before serving, combine the salad ingredients, except almonds; chill in refrigerator. Prepare dressing as above; chill in refrigerator. To serve, add almonds and dressing to salad; toss lightly to coat. Serve on lettuce-lined plates.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: mary lee ()

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