Hawaiian Salad Recipe

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Hawaiian Salad

Jeanne Gray


When my 4 children were young I never could seem to get them to eat salad till I came up w/ this recipe. I told them that in Hawaii, this is everyone's favorite salad (slight fib), and it seemed to work. They are all grown now and still love it, so I'm looking forward to seeing this tradition carried on in their families too!

pinch tips: How to Core a Head of Lettuce




8 - 10


25 Min


1 c
pecan halves
4 c
romaine lettuce (washed, dried, torn, chilled)
2 c
red leaf lettuce (washed, dried, torn, chilled)
2 c
iceberg lettuce (washed, dried, torn, chilled)
2 c
fresh pineapple chunks (bite size)
1 1/2 c
good-quality cheddar cheese, grated
2/3 c
sour cream (regular or light)
1/3 c
high-quality mayonnaise (regular or light, but not lowfat or fat-free)
1 Tbsp
finely-diced candied ginger
1 Tbsp
orange juice concentrate (straight from the freezer is fine)
1 Tbsp
brown sugar
1 Tbsp
1 Tbsp
apple cider vinegar
1/8 tsp
1/8 tsp
crushed red pepper flakes

Directions Step-By-Step

Preheated oven to 375ºF. Put the pecans halves on a small cookie sheet and toast for about 5 minutes. Check after a couple minutes. They burn easily. When cooled, break into small pieces and set aside.
In a large glass salad bowl, combine and toss the lettuces, pineapple and cheese.
In a medium bowl, combine sour cream, mayonnaise, ginger, orange juice concentrate, sugars, vinegar, salt and red pepper flakes and mix until smooth. Chill this dressing until serving time. (Chill both the greens and the dressing separately.)
Immediately before serving, pour about 2/3 of the dressing over the chilled salad and toss gently. If desired, add remaining dressing. Then sprinkle the toasted pecans over all and toss again. Serve immediately.

About this Recipe

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy