Pineapple Salad

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 can pineapple, sliced
  • ½ lb. English walnuts, shelled
  • 2 cups celery, diced
  • Cream Mayonnaise Dressing


Drain the pineapple; halve the walnuts, wash and cut the celery in small pieces.

Just before serving mix all together and add a Cream Mayonnaise Dressing. Serve cold on lettuce leaves; or,

Just before serving hollow out and peel apples, as many as you need; fill with the celery and pineapple, and cover with Mayonnaise. Serve ice cold.