Caribbean Salad

• 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.