This easy salad is another recent favorite of mine. It will be gracing our Thanksgiving table this year, and many years to come. It is a nice blend of taste and texture. This recipe was given to me by a friend and neighbor. Thanks Haylie!
1 box (more or less) shell noodles
2 T. butter
1/4 c. brown sugar
1 c. cheese (cubed, diced, or shredded)
1/2 c. grapes (cut in half)
1/4 c. sour cream
1 c. ham (cubed)or chicken (cubed or shredded)
1 c. pineapple tidbits (or chunks)
1/4 c. mayonnaise
Cook noodles. Meanwhile, in a skillet, cook chicken in a tiny bit of butter or oil (or brown ham). In a small sauce pan, combine brown sugar and butter over medium low heat until sugar is dissolved. Drain the pineapple and save the juice. Mix sour cream, mayonnaise, cheese, meat, and grapes. Add pineapple chunks and a splash or two of juice (adjust later to taste). Pour noodle over top and drizzle brown sugar/butter over the top of the warm noodles. Mix well and chill until ready to serve.
(This recipe is great the second day- I would actually suggest you make it the day before and let it chill overnight before serving)
((Pictures coming soon!))