Grapefruit, Pineapple, and Pimento Salad

Ingredients

• 1 large Grapefruit
• 1 large Pineapple
• 2 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe))
• 4 leaves Lettuce hearts (Quantity estimated (not specified in original recipe))
• 1 tablespoon Pimento (Quantity estimated (not specified in original recipe))
• 2 tablespoons Sherry wine (Quantity estimated (not specified in original recipe))
• 1 teaspoon Sugar (Quantity estimated (not specified in original recipe))
• 1 cup Canned pineapple (Quantity estimated (not specified in original recipe))
• 1 cup Shredded lettuce (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut a large grapefruit in halves and remove the pulp with a sharp knife to avoid crushing it. Remove half the pulp of a large pineapple from the core with a fork, after carefully removing the inedible outside.
2. 2Dress the grapefruit and pineapple with mayonnaise and serve upon crisp lettuce hearts. Garnish with tiny bits of pimento.
3. 3Alternatively, omit the pimento, lettuce, and mayonnaise, and dress with sherry wine and sugar.
4. 4For a Christmas salad, use the first formula (mayonnaise dressing) and canned pineapple if fresh is unavailable. Dispose the dressed pineapple and grapefruit upon shredded lettuce, having a circle of heart leaves around the edge. Dot here and there with small stars cut from the red pimento with a French cutter. Or chop the pimento fine and dispose in the shape of a large five-pointed star in the center of the dish.