Summer Ham Salad- Mom'S

1. 1

   Drain the juice and water from the pineapple and water chesnuts, refrigerate until needed.

2. 2

   Cook the egg noodles according to package directions, drain and rinse, refrigerate.

3. 3

   Cut the ham into bite size cubes.

4. 4

   Combine the ingredients with enough mayonnaise to coat them, flavor with paprika, curry powder, black pepper if desired. Serve cold.

5. 5

   The ingredients can be prepared ahead of time and held, but when mixed the moisture in the salad will make the dressing watery.

* Per serving · 4 servings · Values may vary.

No additional tips available.