Ham Salad In Pineapple Boats


1 large or 2 small pineapples, chilled
2 cups cubed, fully cooked ham
1 cup sliced celery
2 tablespoons chopped green pepper
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared mustard


Quarter large pineapple or halve small pineapples lengthwise. Remove hard center core. Cut around edge of fruit, leaving a rim about 1/2 inch thick. Cut loosened fruit crosswise; remove and dice. Combine about 2 cups of the diced pineapple with the ham, celery and green pepper (reserve remaining pineapple for another meal). Blend mayonnaise and mustard; add to ham mixture; toss. Spoon into pineapple boats. Trim with parsley and olives.

Serves 4.

Luncheon-Meat Toss


1/3 cup salad oil
3 tablespoons vinegar
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 cups torn lettuce
3 cups torn fresh spinach
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons chopped green onion
1 12-ounce can luncheon meat, cut in strips
5 slices bacon, crisp-cooked, drained, and crumbled


In screw-top jar combined first 5 ingredients. Cover; shake till thoroughly blended. Chill. In salad bowl combine lettuce, spinach, cheese, and onion. Arrange meat strips atop lettuce mixture; cover and chill. Just before serving, sprinkle salad with bacon. Shake dressing and pour over salad; toss to coat.

Makes 6 servings.

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