Real Recipes From Real Home Cooks ®

hawaiian salad

(1 rating)
Recipe by
Jeanne Gray
St. Louis, MO

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!

(1 rating)
yield 8 - 10
prep time 25 Min

Ingredients For hawaiian salad

  • 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

How To Make hawaiian salad

  • 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.
  • 2
    In a large glass salad bowl, combine and toss the lettuces, pineapple and cheese.
  • 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.)
  • 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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