Pineapple Salad

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 1 can pineapple, sliced
  • ½ lb. English walnuts, shelled
  • 2 c


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.