Hawaiian Ham Salad

[Modemouth]

Hawaiian Ham Salad

1 can (8 ounces) unsweetened pineapple chunks

2 cups cooked brown rice

2 cups cubed fully cooked ham

1 can (8 ounces) sliced water chestnuts, drained and halved

1/4 cup finely chopped red onion

1/2 cup plain yogurt

1/2 teaspoon salt

1 medium apple, chopped

Lettuce leaves

1/3 cup chopped macadamia nuts, toasted

1/4 cup flaked coconut, toasted

Drain pineapple, reserving 1 tablespoon of juice. In a large bowl, combine pineapple, rice, ham, water chestnuts and onion. Cover; refrigerate for at least 2 hours.

In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple. Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut. Yield: 4 servings.