Hawaiian Salad

Ingredients

• slices of canned Hawaiian pineapple
• Malaga grapes peeled, cut in halves lengthwise and seeds removed
• mixed with an equal quantity of English walnut meats broken in pieces
• candied cherries, cut in fine shreds or chopped
• Moisten with French Dressing No. 2

Method

1. 1

   Arrange slices of canned Hawaiian pineapple in nests of crisp lettuce heart leaves.

2. 2

   Pile on Malaga grapes mixed with English walnut meats.

3. 3

   Sprinkle thickly with candied cherries.

4. 4

   Moisten with French Dressing No.

5. 5

   2.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 77. The excerpt below is the record exactly as published.

HAWAIL^N SALAD Arrange slices of canned Hawaiian pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed, mixed with an equal quantity of English walnut meats broken in pieces. Sprinkle thickly with candied cherries, cut in fine shreds or chopped. Moisten with French Dressing No. 2

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