Hawaiian Ham Salad

http://www.tasteofhome.com/recipes/hawaiian-ham-salad

There’s 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. —Vickie Lowrey, Fallon, Nevada

TOTAL TIME: Prep: 15 minutes. + chilling

YIELD: 4 servings

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.