2 c. cooked ham, cut into julienne strips
1/2 c. diced celery
2 c. (1 lg. can) pineapple tidbits, well drained
1 tbsp. chopped sweet pickle
2 tbsp. mayonnaise
1 tbsp. bottled French dressing
1 tbsp. prepared mustard
1 lg. ripe banana
Flaked coconut

Combine ham, celery, pineapple and pickle and toss. In a small bowl, blend mayonnaise, French dressing and mustard. Add to salad ingredients and mix lightly. Chill until serving time, best if 2 to 3 hours.

Just before serving, peel and slice banana into 1/4 into slices and carefully blend into salad. Sprinkle top of salad with flaked coconut. May be served on crisp greens. If you are carrying the salad out to be served, rinse the banana slices lightly in pineapple or orange juice before adding to the salad to retard discoloration. Be sure to drain the bananas before adding them.