Hawaiian Salad

Total Time
10mins
Prep
10 mins
Cook
0 mins

This is a recipe I found on Taste of Home site that I modified to add another veggie and some seasoning. This salad is more on the sweet side versus being a tangy vinegar type of dressing.

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Ingredients

Nutrition
  • 34 cup pineapple tidbits in juice
  • 6 -8 cups salad greens, torn
  • 12 cup carrot (shredded or grated)
  • 1 cup cheddar cheese, shredded
  • 12 cup mayonnaise
  • 1 tablespoon sugar
  • salt and pepper

Directions

  1. Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, carrots, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice, taste and then add salt and pepper to taste. Pour over salad; toss to coat.
Most Helpful

5 5

I really loved this! I used crushed pineapple because I had a can already open, Swiss cheese because I have *a lot* at this time and I added a sliced green onion to my single lunch serving. As it turned out I'm very happy with the crushed pineapple because it mixed well with the other ingredients and I got pineapple with cheese and carrot, lettuce and etc instead of getting just a mouth full of pineapple. Yummy! Made for ZWT7. Witchin Kitchen.

4 5

A wonderful side for a tropical barbeque, it get mixed reviews with myself loving the pineapple and cheddar together and DH not so much. Made as written, thanks for the post.

4 5

This was very good but missing a bit of acid, so I added a squeeze of fresh lemon juice.