Pineapple Salad

Ingredients

• 1 can sliced pineapple
• 1 jar pimento cheese or cream cheese
• 3^ pound English walnuts

Method

1. 1

   Arrange pineapple on plates garnished with lettuce.

2. 2

   Serve with mayonnaise dressing and cheese balls, made from the cheese and nuts.

3. 3

   Maraschino cherries may be added to plates if desired.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 26. The excerpt below is the record exactly as published.

Pineapple Salad 1 envelope gelatine (Knox) Yi cup sugar yi cup cold water 3^ cup nuts 1 teaspoon salt juice of 1 lemon 1 cup boiling water 1 cup canned pineapple, cut in pieces 1 cucumber, cut in 34 iiich cubes Serve with mayonnaise. Mary Moody Curran (Xi). Gelatine Salad 1 large apple 1 pimento 1 orange juice of 1 lemon 1 grape fruit 1 cup sugar 1 cup shredded cabbage 1 cup vinegar 1 green pepper Soak one-half box Knox's gelatine in one-half cup water. Put sugar, vinegar and lemon on stove and let it come to a boil, then add the gelatine. Pour one-half of this mixture over the finely cut fruit and when this has set a little pour over the rest. Cool. Helen Gage (Sigma). Grape Fruit Salad Pulp of 2 grape gruit, cut fine 3^ pound stoned dates Y2 pound pecans Serve on lettuce with mayonnaise. Mrs. F. R. Wooster (Rho). SALADS 06 Grape Fruit Salad 1 cup grape fruit, pulp and juice juice of one lemon 2 level teaspoons Knox's gelatine, dissolved in 34 cup cold water Pour over this mixture one and one-half cups boiling water. Sweeten to taste. (It is more delicious when a trifle tart.) Place in wet moulds. This recipe makes about one pint. For dressing use mayonnaise mixed with a little whipped cream. Grace Stilwell Boswell (Lambda). Grape Fruit and White Grape Salad 2 grape fruit, white grapes, French dressing, water cress or parsley. Halve the grape fruit evenly to keep the cases intact. Remove the fruit and separate the pulp from the white covering. Use an equal portion of white grapes, seed and mix with the grapefruit. Let stand for thirty minutes in French dressing before serving. Fill the grapefruit shells with the fruit and lay about them sprigs of water cress or parsley. Esther Wakefield (Zeta). Lemon Jello Salad 1 package lemon jello Yi pint stuffed olives 2 cups boiling water 3^ cup pecans Mix water and jello and pour into moulds. Cut olives in thin slices on top of liquid, then sprinkle over with broken pecans. Chill and when ready to serve remove from moulds by applying warm cloth to bottom of mould. Serve with salad dressing. Eva McFarland (Nu). Muskmelon Salad " Cut the melon into dice and mix with French dressing. Serve in halved shells and garnish with green cherries. Jean Sharpe (Xi). 66 DELTA GAMMA COOK BOOK Salad a la Normandy Pare and core five nice apples, must have fine flavor. Cut into Julian shapes (which are about the size of matches), and dress with oil, lemon juice, one cup whipped cream, salt and paprika. Serve on a bed of watercress. Sprinkle with minced English walnuts. Norma Rosholt Cammack (Lambda). Peach Salad Buy halved canned peaches. Drain juice from them. Take one small package of Blue Label cheese, mixed with a httle cream to soften, add chopped walnuts and salt to taste. Fill the center of halves with the cheese, using two halves for a person. Serv^ on head lettuce and cover with boiled mayonnaise. LilHan Smith BurweU (Lambda). Pear Salad Arrange pear halves (fresh or canned) on beds of crisp lettuce leaves. Fill seed cavities with Bar le Due red currants and serve with French dressing. Edith Shively Wegeng (Iota). Stuffed Pear Salad Chill and drain halves of canned pears. Place three on each plate of crisp lettuce leaves. Prepare a mixture of cream cheese, beaten and thinned with a little cream, and chopped walnuts. Season with a little salt and fill cavities of pears. Serve with cream mayonnaise or whipped cream with boiled dressing mixed with it. Marguerite T. Way (Lambda Nu). Pineapple Tomato Arrange lettuce on plates, place one shoe canned pineapple on each, one slice of ripe tomato on each slice of pineapple and a spoonful of salad dressing on each. Finish with a cherry or ohve on dressing, if desired. Unsigned. SALADS 67 Pineapple Salad 1 can sliced pineapple 1 jar pimento cheese or cream cheese 3^ pound English walnuts

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