Hawaiian Luncheon Meat Salad

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Dec. 16, 2010

Ingredients

Canned luncheon meat 12 Ounce (1 Can)
Mayonnaise 1/4 Cup (4 tbs)
Dairy sour cream 1/4 Cup (4 tbs)
Canned crushed pineapple 8 3/4 Ounce (1 Can)
Finely shredded cabbage 3 Cup (48 tbs)
Thinly sliced carrots 1/4 Cup (4 tbs)

Directions

1.

Slice the block of meat into 8 crosswise pieces, and cut each slice in 12 pieces.

2.

Blend the mayonnaise, sour cream, and 1 tablespoon of the juice from the pineapple.

3.

Drain the pineapple well and combine it with the meat, cabbage, and carrots.

4.

Toss the mixture lightly with the mayonnaise mixture.

Chill at least 1 hour.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1376Calories from Fat 882

 % Daily Value*

Total Fat 98 g150.8%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol

Sodium 3155 mg131.46%

Total Carbohydrates 61 g20.3%

Dietary Fiber 8 g32%

Sugars 47 g

Protein 64 g128%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet