hawaiian salad

Name: Hawaiian Salad
Prep time: 25 min
Yield: 8
Ingredients: 1 cup(s) pecan halves; 4 cup(s) romaine lettuce (washed, dried, torn, chilled); 2 cup(s) red leaf lettuce (washed, dried, torn, chilled); 2 cup(s) iceberg lettuce (washed, dried, torn, chilled); 2 cup(s) fresh pineapple chunks (bite size); 1 1/2 cup(s) good-quality cheddar cheese, grated; 2/3 cup(s) sour cream (regular or light); 1/3 cup(s) high-quality mayonnaise (regular or light, but not lowfat or fat-free); 1 tablespoon(s) finely-diced candied ginger; 1 tablespoon(s) orange juice concentrate (straight from the freezer is fine); 1 tablespoon(s) brown sugar; 1 tablespoon(s) sugar; 1 tablespoon(s) apple cider vinegar; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) crushed red pepper flakes

(1 RATING)

34 Pinches

Jeanne Gray

St. Louis, MO

Updated on Sep 30, 2010

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!

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prep time 25 Min

cook time

method ---

yield 8 - 10

Ingredients

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

How To Make hawaiian salad

Step 1

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.

Step 2

In a large glass salad bowl, combine and toss the lettuces, pineapple and cheese.
Step 3

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.)
Step 4

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.
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