Caribbean Salad

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 can pineapple pieces (about 1 pound)
    • 4 stalks celery, chopped
    • ½


    Drain pineapple pieces, reserving juices, and combine with celery, peppers, walnuts and mayonnaise. Add lemon juice and reserved pineapple juice, to taste. Arrange some lettuce leaves on individual salad plates and mound Caribbean Salad in the centre.