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A good salad for a weekend luncheon or supper, it can be prepared beforehand and served attractively on lettuce leaves.
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What You Need:
(To Serve: 8)
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3 cups julienne-cut cold, cooked pork or ham
3 cups cold, cooked rice
2 cups Mandarin orange sections, drained
2 cups fresh or canned pineapple chunks, drained
1 cup diced green pepper
¼ cup minced onion
About 1¾ cups mayonnaise
1 tablespoon soy sauce
3 to 4 tablespoons pineapple or orange juice
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
½ cup chopped Macadamia nuts or blanched almonds
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Translate this recipe:
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| How To Cook: |
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1. Combine ingredients, except lettuce and nuts, in a large bowl, using enough mayonnaise to moisten ingredients.
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2. Chill 1 hour or longer to blend flavors.
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3. To serve, place lettuce leaves on a platter and top with salad.
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4. Garnish with nuts.
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