Poinsettia Salad
From The Southern cook book of fine old recipes, 1935
Serve with French dressing.
Presented as published in 1935. 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 The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 24. The excerpt below is the record exactly as published.
Poinsettia Salad Place a lettuce leaf on a salad plate and a slice of canned pineapple in the center. Cut a pimiento into ^-2 inch strips and place one end in the center of the pineapple letting the other end extend to the rim. Arrange the strips all around like the spokes of a wheel, make a soft paste of cream cheese moistened with French dressing and season with salt and paprika. Place a small ball of this mixture
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