Pineapple is a fruit that goes well with many foods. Pineapple salad is one of the most delicious and popular. Housewives love to cook it. It fits on any table.
Ham and pineapple salad
The ham and pineapple salad is considered to be a men's salad, as it contains the ham. In addition to her, it includes pasta. It should not be cooked in large quantities. It will fit the assortment table
Salad ingredients:
- 100 g ham
- 100-120 g pasta (preferably "ears")
- 1 small can of canned pineapple
- 0.5 cans of canned corn
- 1 leek root (take only the white part)
- 5-6 st. l. mayonnaise or to taste
- salt and seasonings to taste or at your discretion
- For this salad, it is preferable to take smaller pasta. "Ears" look good in the salad. They should be boiled, but never overcooked.
- Cut the ham into small pieces. You can do this at your discretion. Remove the pineapples from the jar and cut them in the same way as the ham.
- Chop the leeks thinly.
- Open a can of corn. Drain the brine.
- In a bowl, combine all the ingredients previously prepared. Add mayonnaise, mix gently. Add salt and spices to taste.
- Hold the salad in the refrigerator before serving so that it is saturated with the aroma of the ingredients. Before serving, you can add a spoonful of mayonnaise, since pasta takes up some of this product.
Puff salad with cheese and pineapple
This salad can be a decoration for any festive and everyday table. It is delicious and always in demand.
This salad will require the following ingredients:
- 250-300 g pineapples
- 100 g hard yellow cheese (color is important)
- 200 g canned corn (the weight of the corn itself is taken)
- 3 chicken eggs
- 200 g chicken meat
- 300 g sour cream (20%)
- 8-10 green onion feathers
- salt and spices at will and preference
- Prepare eggs. They should be washed, boiled. Cool and separate the yolks from the whites. Pass the egg whites through a fine grater and mix with sour cream. This mixture will be needed in the future to lubricate the layers of lettuce.
- Boil the chicken fillet. Better to take meat from the breast. Cool well and cut into small pieces.
- Take a flat dish to lay the salad on top of. This can be a salad bowl or a plate with a diameter of about 20 cm.
- Collect the salad in the following sequence: corn, pineapple, grated cheese. Pour mayonnaise sauce over these layers. It will take about half of the cooked sauce. Then spread out the fillet pieces. A layer of mayonnaise again. Finely chop the onion. Cover the mayonnaise with grated yolks and sprinkle with green onions.
- Remove the salad for impregnation in the refrigerator. Keep in the cold for 1-2 hours.
