1/2 c. uncooked macaroni
1/2 c. chopped celery
1 can (8 oz.) pineapple chunks, drained
1 c. diced boiled ham
1 can (8 oz.) sliced or diagonally cut green beans, drained

DRESSING:

1/4 c. sour cream
1/4 c. mayonnaise or salad dressing
Lettuce leaves
1/4 tsp. ground allspice
1 tbsp. lemon juice
1/4 c. toasted slivered almonds for garnish, optional

Drop macaroni into boiling water to cover. Boil for 8 minutes or until tender. Drain and rinse under cold water. Meanwhile, combine ham, celery, green beans and pineapple. Set aside.

Blend sour cream, mayonnaise, allspice and lemon juice. Mix drained macaroni into ham mixture. Fold in the dressing and transfer to lettuce-lined bowl for serving. Sprinkle top with toasted almonds.

TIPS: Cook turkey or chicken may be substituted for ham, if desired. This salad can be refrigerated for several hours before serving or served immediately.

Serves 4.