Hawaiian salad

Hawaiian salad

Hawaiian salad

Hawaiian salad photo 1
Hawaiian salad photo 2
Hawaiian salad photo 3


  • sugar - 1 c
  • flour - 1 to
  • salt optional
  • pineapple juice
  • eggs, beaten - 2 item
  • lemon juice optional - 2 Tbsp
  • water - 3 qt
  • cooking oil - 1 Tbsp
  • pkg - 1 oz
  • cans Mandarin oranges - 3 oz
  • cans pineapple chunks, drained - 2 oz
  • can crushed pineapple
  • carton whipped topping - 1 item

How to make hawaiian salad:

Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons sat and oil to a boil. Add pasta. Cook at rolling boil until pasta is done. Drain pasta, rinse and cool. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients.

Salad may be refrigerated for as long as a week in an airtight container. It may also be frozen, although freezing may alter the texture.

This makes a large salad, but it fits perfectly in the large yellow Tupperware bowl.

Options: You may also add 1 cup of miniature marshmallows and/or 1 cup of coconut.

Recipe categories: Appetizers, Apple, Pineapple.

Hawaiian salad
Average rating: 4 of 5, total votes: 6
Cook. Time: PT15M
Total Time: PT15M

Cause of complaint:

Related ingredients:
pkg, can cherry pie filling, chicken broth, miracle whip, medium tomatoes, peeled and chopped, cups cold water, oranges, peeled and sectioned, pineapple jam, or pineapple or apricot preserves, medium eggplant, 9 oz
You may be interested in these recipes: