Hawaiian Salad Food
HAWAIIAN FRESH FRUIT SALAD
Steps:
- For the dressing: Mix the lime juice, honey and ginger in a small bowl.
- For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.
AUNTIE MIDGE'S HAWAIIAN SALAD
Great crowd salad. Auntie Midge's recipe. Drain fruit several hours in colander before mixing with marshmallows.
Provided by poppy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 4h10m
Yield 10
Number Of Ingredients 5
Steps:
- Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
- Refrigerate 4 hours to overnight.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 48.4 g, Cholesterol 29.9 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.4 mg, Sugar 36.5 g
HAWAIIAN SALAD
To add a refreshing spark to any meal, try this tempting salad with tropical flair. A few simple ingredients are easily combined to make a memorable salad. We always empty the bowl. -Lisa Andis, Morristown, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice. Pour over salad; toss to coat.
Nutrition Facts : Calories 237 calories, Fat 20g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 228mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
HAWAIIAN MACARONI SALAD
Mac Salad (also called Macaroni Salad or Hawaiian Macaroni Salad) is a popular side dish in Hawaii. This is a classic version that is easy to make with pantry staples. It is onolicious and endlessly adaptable. Enjoy it as a side dish or part of a plate lunch!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
- Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
- Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
CREAMY HAWAIIAN FRUIT SALAD
Add tropical flavor to this refreshing Hawaiian fruit salad. This Creamy Hawaiian Fruit Salad features banana, pineapple, mini marshmallows & sour cream.
Provided by My Food and Family
Categories Fruit Recipes
Time 4h10m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Mix all ingredients except coconut; cover.
- Refrigerate 2 to 3 hours.
- Sprinkle with coconut just before serving.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 15 g, Protein 1 g
HAWAIIAN MACARONI SALAD
This salad is usually served on the plate lunches in Hawaii. This is just a basic recipe. You can add anything such as boiled eggs, tuna, peas, etc. to make it your own. I got this recipe off the net. Let me know what you think!
Provided by Iron Woman
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook macaroni till tender.
- Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
- Chill in refrigerator.
- When ready to serve, add more mayonnaise to keep salad from drying out.
Nutrition Facts : Calories 534.5, Fat 21.4, SaturatedFat 3.5, Cholesterol 17.4, Sodium 435.8, Carbohydrate 74.3, Fiber 2.7, Sugar 6.2, Protein 11.4
AUTHENTIC HAWAIIAN MACARONI SALAD
This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!
Provided by Erica Walker
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
- While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two.
Nutrition Facts : Calories 563 kcal, Carbohydrate 37 g, Protein 7 g, Fat 43 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 370 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HAWAIIAN SALAD
This is a recipe I found on Taste of Home site that I modified to add another veggie and some seasoning. This salad is more on the sweet side versus being a tangy vinegar type of dressing.
Provided by diner524
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, carrots, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice, taste and then add salt and pepper to taste. Pour over salad; toss to coat.
Nutrition Facts : Calories 194.2, Fat 12.9, SaturatedFat 5, Cholesterol 24.9, Sodium 284, Carbohydrate 15, Fiber 1.5, Sugar 9, Protein 6.1
HAWAIIAN POTATO SALAD
No backyard party is complete without this Hawaiian potato salad! Featuring tender chunks of potato and loads of macaroni, this ultra creamy potato salad is a classic island side dish that's perfect with just about any summer meal. It's great for serving a large crowd, and it's as simple as can be.
Provided by Amanda McGrory-Dixon
Categories Salad
Time 40m
Number Of Ingredients 14
Steps:
- Fill a large pot with cold salted water and add potatoes. Bring the water to a boil and then reduce to a simmer until the potatoes are just soft enough so that you can easily pierce them with a fork, but they don't break apart, about 10-15 minutes or so.
- At the same time, cook macaroni according to package directions.
- When the potatoes and macaroni finish cooking, remove from heat and strain well to remove excess moisture. Add the potatoes and macaroni to a large mixing bowl and toss with vinegar while still warm. Be sure to toss gently to avoid the potatoes breaking up too much.
- Allow the potatoes to cool. Add the mayonnaise and fold just until combined. Once the potatoes are coated, add the garlic, peas, carrots, sweet relish, red onion, celery, salt and pepper. Again, gently fold to combine.
- Cover tightly and chill in the refrigerator for at least four hours. If desired, top with fresh chopped parsley before serving. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 481 kcal, Carbohydrate 31 g, Protein 7 g, Fat 37 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 82 mg, Sodium 600 mg, Fiber 2 g, Sugar 5 g
16 EASY HAWAIIAN SIDES YOU'LL LOVE
Make dinner unforgettable with these easy Hawaiian side dishes. From pineapple rice to sticky meatballs, these sides are bright, fun, and sure to delight.
Provided by insanelygood
Categories Recipe Roundup Side Dishes
Number Of Ingredients 16
Steps:
- Select your favorite side dishes.
- Organize all the required ingredients.
- Prep a delicious Hawaiian meal to remember!
Nutrition Facts :
HAWAIIAN MACARONI SALAD (MAC SALAD)
Hawaiian Mac Salad is a staple in a Hawaiian plate lunch. This classic side dish features elbow macaroni smothered in a mayonnaise dressing with grated carrot and onion. It's the perfect tangy and creamy counterpart to any meal.
Provided by Victoria
Time 1h30m
Number Of Ingredients 8
Steps:
- In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
- In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.
Nutrition Facts : Calories 443 kcal, Carbohydrate 30 g, Protein 5 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 306 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 28 g, ServingSize 1 serving
HAWAIIAN MACARONI SALAD
I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. -Blaine Kahle, Florence, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.
Nutrition Facts : Calories 464 calories, Fat 33g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 353mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
HAWAIIAN MACARONI SALAD
Steps:
- While the cooked, drained macaroni is still hot, add the cooked macaroni, grated carrots, grated onion, apple cider vinegar, kosher salt and pepper to a large mixing bowl. Gently stir to completely incorporate the salad. Cover the mixing bowl and let the mixture sit for 10 to 15 minutes.
- Using a small mixing bowl, whisk together the mayonnaise, milk and sugar until smooth.
- Gently fold the dressing into the macaroni salad. Cover and chill in the refrigerator for 2 hours to overnight. Before serving, gently stir the macaroni salad.
Nutrition Facts : Calories 565 kcal, Carbohydrate 37 g, Protein 7 g, Fat 43 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 601 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 35 g, ServingSize 1 serving
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CLASSIC HAWAIIAN MACARONI SALAD • FOOD FOLKS AND FUN
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From foodfolksandfun.net
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- In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
- Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
- Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
AUTHENTIC HAWAIIAN MACARONI SALAD - I WASH YOU DRY
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5/5 (22)Total Time 1 hr 35 minsCategory Side DishCalories 576 per serving
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- Cook the pasta according to package instructions and then drain well. Place hot pasta in a large bowl and sprinkle with the apple cider vinegar, stirring to coat. Let the pasta absorb the vinegar and cool for about 10 minutes.
- Meanwhile whisk together 2 cups mayo, 1/2 cups milk, sugar, salt and pepper. Fold the macaroni salad into the dressing, stirring to coat and then let cool completely.
- Add the remaining 1/2 cup milk and 1/2 cup of mayonnaise, along with any additional add-ins you would like, and stir to coat. Cover and refrigerate for at least 1 hour, or overnight. Stir before serving and adjust seasonings as needed. Enjoy!
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- In a large mixing bowl, combine the cabbage, carrots, celery, peas drained pineapple chunks and one cup of the grated cheese. Toss and blend.
- In a measuring cup, whisk together ½ cup pineapple juice, olive oil and salt and pepper to taste. Pour over the salad mixture.
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen …
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From afoodcentriclife.com
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- With a rack placed at the center level, pre-heat the oven to 425 degrees. Trim the tops off the beets to about 1 inch. Wash and dry the beets and place on a double piece of heavy foil. Toss the beets with olive oil and sprinkle with salt and pepper. Wrap the beets up in the foil and place the packet on the center rack in the oven. Roast until beets are easily pierced with the tip of a paring knife, about 40 minutes depending on the size.
- While the beets are roasting, make the vinaigrette. Whisk oil, vinegar, yolk, garlic and shallot together in a small bowl until creamy. Season with salt and pepper. If vinaigrette is made ahead of time, refrigerate until serving due to the raw egg yolk. Re-whisk if needed.
- Remove beet packet from the oven and cool until you can handle them. With paper towels, rub the skins off of the beets; quarter them and set aside. If you are concerned with your hands turning purple, wear disposable food handler gloves while working with the beets.
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CREAMY HAWAIIAN FRUIT SALAD WITH MARSHMALLOWS - GRANNY'S ...
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HAWAIIAN MACARONI SALAD - THIS IS NOT DIET FOOD
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AUTHENTIC HAWAIIAN MACARONI SALAD - KAWALING PINOY
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5/5 (9)Total Time 1 hrCategory Side DishCalories 618 per serving
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- In a pot over medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction.
- While still hot, drizzle the apple cider vinegar and add the carrots and onions. Gently toss to evenly distribute and let stand for about 10 to 15 minutes.
- In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until smooth.
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4.6/5 (5)Total Time 35 minsCategory SidesCalories 389 per serving
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HAWAIIAN MACARONI SALAD - THESLOWROASTEDITALIAN.COM
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