Wednesday, June 8, 2011

PINEAPPLE SALAD

Drain juice from 1 can sliced pineapple and cut fruit in 1/4-inch cubes. Pile in centers of 8 nests of lettuce leaves. Cover 1/4 cup pistachio nuts with Boiling water and boil 1 minute. Remove skins and cut in fine shreds. Sprinkle over the pineapple. Cut 5 ripe olives in narrow strips and sprinkle over the nuts. Serve Cooked Mayonnaise Dressing separately.

No comments:

Post a Comment