Post by April B. on Jul 6, 2003 10:50:54 GMT -6
Paradise Salad
1 ripe pineapple
About 2 cups (500 ml) of your favorite fruit,
chicken, or tuna salad
2 whole cloves (optional)
Cut the pineapple into two pieces lengthwise, slightly off center so as to leave the green leaves at the top intact. Using a sharp knife, cut out the pineapple flesh and core. If desired, retain a piece of the flesh large enough to carve a piece in the shape of the neck and head of a bird and attach it to the pineapple shell at the end opposite the leaves with a couple of toothpicks.
Eyes may be fashioned by pressing whole cloves into the pineapple.
Chop the remaining flesh of the pineapple, discarding the tough inner core, and add it to your salad filling.
Mound the filling in the hollowed out pineapple shell and serve chilled.
Serves 4 to 6.
;D
1 ripe pineapple
About 2 cups (500 ml) of your favorite fruit,
chicken, or tuna salad
2 whole cloves (optional)
Cut the pineapple into two pieces lengthwise, slightly off center so as to leave the green leaves at the top intact. Using a sharp knife, cut out the pineapple flesh and core. If desired, retain a piece of the flesh large enough to carve a piece in the shape of the neck and head of a bird and attach it to the pineapple shell at the end opposite the leaves with a couple of toothpicks.
Eyes may be fashioned by pressing whole cloves into the pineapple.
Chop the remaining flesh of the pineapple, discarding the tough inner core, and add it to your salad filling.
Mound the filling in the hollowed out pineapple shell and serve chilled.
Serves 4 to 6.
;D