Pineapple and Cheese Salad

Ingredients

• Cut a pineapple into slices
• 1 cake of Neufchatel or Cream cheese
• an equal quantity of salad dressing

Method

1. 1

   Cut pineapple into slices, remove skin and core.

2. 2

   Mix cheese with salad dressing and press through a sieve over pineapple slices.

3. 3

   Serve very cold.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 220. The excerpt below is the record exactly as published.

PINEAPPLE AND CHEESE SALAD PEACHES IN BLOOM Roast Leg of Lamb Trim, sear in a hot oven 15 m, dredge with salt, pepper and flour, cook about 1^2 h., basting occasionally. See p. 84 for details. Make gravy if desired. Mashed Potatoes Boil, mash, add about 3 T butter, ^ t salt and 5^ c milk ; p. 15- Spinach Wash thoroughly 2 qts. spinach, using at least 4 rinsing waters, so that it may be free of all sand and grit. Add about 3^ c water, cover and cook slowly until tender. This AUGUST MENUS 397 will not require more than 15 m. Drain, chop finely, add I t salt, dash pepper, and juice of i lemon, or 2 T vinegar. Garnish with hard cooked eggs, cut into sHces. If spinach is not in the market, use string beans, see p. 378. Pineapple and Cheese Salad Cut a pineapple into slices about ^ inch thick, cutting across the fruit. Remove the skin, and also the hard core. Mix I cake of Neufchatel or Cream cheese with an equal quantity of salad dressing

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