Kona Ham Hawaiian Salad Food
KONA HAM HAWAIIAN SALAD
A wonderful combination of flavors that really compliment each other. Great for cook-outs. Never a morsel left. Clipped from a magazine years ago. Cook time is chill time, I recommend at least an hour just to have things good and cold to start.
Provided by Judith N.
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 2 Tbls.
- syrup.
- Combine mayo, mustard and reserved syrup; mix well.
- Set aside and chill.
- In large bowl, combine pineapple, ham, celery and strawberries; mix lightly.
- Chill before serving.
- Add bananas; toss lightly just before serving.
- Serve in lettuce-lined bowl; top with dressing.
- Recipe easily doubled.
- However, if doubling, no need to double dressing, there is plenty so use sparingly even with a single batch.
Nutrition Facts : Calories 337.4, Fat 16.2, SaturatedFat 2.9, Cholesterol 34.5, Sodium 1001.3, Carbohydrate 38.9, Fiber 3.2, Sugar 24.3, Protein 12.2
KONA K'S KOREAN-STYLE POTATO SALAD
Many Korean restaurants serve this potato salad as "banchan" (the side dishes that accompany your meal). In my opinion, the key is the Kewpie Mayonnaise. It's pretty readily available at any Asian market. Although you can substitute regular mayo, I'd highly recommend using Kewpie.
Provided by Kona K
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cube potatoes, and boil along with carrot until they are very tender.
- Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency.
- Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
- Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
- Add salt and pepper, to taste.
- Chill well before serving.
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