1/2 cup uncooked macaroni, 1 cup diced cooked ham, 1/2 cup chopped celery, 1 can (8 oz) green beans drained & sliced, 1 can (8 oz) pineapple chunks drained, 1/4 cup toasted slivered almonds, lettuce leaves
dressing: 1/4 cup sour cream, 1/4 cup mayo or salad dressing, 1 tbsp lemon juice, 1/4 tsp ground allspice
cook the macaroni in boiling water to cover for about 8 minutes (until tender) then drain and rinse under cold water.
while macaroni is cooking, combine ham, celery, beans and pineapple and set aside. then, blend sour cream/mayo, lemon juice & allspice in a bowl.
mix the drained macaroni into the ham mix. fold in the dressing and transfer to lettuce lined serving dish (or individual bowls/dishes). sprinkle with the almonds and serve.
can be doubled or halved. can also use cooked turkey or chicken instead of ham. can be chilled for a couple of hours beforehand or served immediately.
2 cups cooked potatoes
diced, 2 cups cooked canned beets diced, 1 cup diced ham, 1/4 cup chopped red onion, 1 green pepper
seeded and diced
dressing: 1 egg yolk, 1 tbsp prepared mustard, 1 tbsp cider vinegar, dash salt, 1 tsp brown sugar, 6 tbsp olive oil, 1/4 tsp paprika, 1 tbsp minced parsley
, beets, ham and onion in a salad bowl.
make the dressing by putting the yolk in a bowl and adding the mustard, vinegar and salt and blend well. add the brown sugar, oil, parsley and paprika and mix.
pour dressing over ingredients in salad bowl and then cover and refrigerate for at least two hours so flavors blend.
mix, sprinkle with the green pepper
and serve. recipe serves 4. you can sub honey for the brown sugar. for additional tangy flavor, add 2 tbsp sweet pickle relish to the dressing.