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Robert Carrier

Caribbean Salad

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Preparation info
  • Serves

    4 to 6

    Appears in
    top 1000The Robert Carrier Cookbook
    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

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

    Method

    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.

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