Prize-Winning Sunday Salad

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4 users rated this recipe an average rating of 3.5
Yields:
6 to 8 main-dish servings
Start to Finish:
20 mins
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Prize-Winning Sunday Salad

Ingredients
1
20 ounce can pineapple chunks, drained
2
cups cubed cooked chicken breast
2
cups cubed cooked ham
2
cups diced celery
1
medium green sweet pepper, chopped (3/4 cup)
3/4
cup slivered almonds
1/2
cup mayonnaise or salad dressing
2
tablespoons lemon juice
1/2
teaspoon ground ginger
1/2
teaspoon ground nutmeg
 
Dash salt
 
Lettuce leaves

Directions

  1. In a large bowl, combine pineapple chunks, chicken, ham, celery, green pepper, and almonds. For dressing, in a small bowl, combine mayonnaise, lemon juice, ginger, nutmeg, and salt. Pour dressing over salad; toss lightly to coat. Serve on lettuce-lined plates. Makes 6 to 8 main-dish servings.

From the Test Kitchen

Make Ahead:

Up to 4 hours before serving, combine the salad ingredients, except almonds; chill in refrigerator. Prepare dressing as above; cover and chill in refrigerator. To serve, add almonds and dressing to salad; toss lightly to coat. Serve on lettuce-lined plates.

Dietary exchanges:

1 vegetable, 1 fruit, 4 very lean meat, 5 fat.

Nutrition Facts

(Prize-Winning Sunday Salad)
    Per serving:
  • 461 kcal cal.,
  • 29 g fat
  • (5 g sat. fat,
  • 78 mg chol.,
  • 901 mg sodium,
  • 22 g carb.,
  • 4 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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