2 heads lettuce
1 lg. can pineapple chunks, drained (reserve juice)
3 c. shredded cooked ham
2 green bell peppers, sliced into 8 rounds
1/4 c. sliced green onions
Salt and pepper to taste

DRESSING:

1/3 c. pineapple juice
1 tbsp. sugar
1/3 c. vegetable oil
2 tbsp. vinegar
1 1/2 tbsp. ketchup
1/8 tsp. salt
1 tsp. water
1 tsp. cornstarch

Line 4 salad bowls with lettuce. Tear remainder into bite-size pieces, measuring 2 cups. Place 1/2 cup lettuce into each bowl. Divide pineapple among each bowl. Place 3/4 cup of ham. Sprinkle with salt and pepper into each bowl. Garnish with pepper rings and 1 tablespoon sliced onions into each.

DRESSING: Mix all ingredients in small saucepan; bring to full boil. Boil 2 minutes, stirring. Remove from heat. Cool to room temperature. Pour over each salad. Serve immediately.