Butterfly Salad

Name: Butterfly Salad
Ingredients: Cut slices of pineapple in halves; place on lettuce leaves; Slice a very small banana into quarters lengthwise; For eyes use tiny bits of raisins; Cut fine strips of pimientos for feelers or use pieces of cherries; Serve with salad dressing which is placed on leaf beside the butterfly

From Wilkes County Home Demonstration Club cook book, 1947

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 56. The excerpt below is the record exactly as published.

BUTTERFLY SALAD Cut slices of pineapple in halves and place on lettuce leaves with the round- ed edges together. Slice a very small banana into quarters lengthwise and place on the strip between rounded edges of pineapple to form the body. For eyes use tiny bits of raisins. Cut fine strips of pimientos for feelers or use pieces of cherries. Serve with salad dressing which is placed on leaf beside the butterfly

Cook this with the app: pantry check, scaling, and the assistant.