Grapefruit, Pineapple, and Pimento Salad
A refreshing salad featuring grapefruit, pineapple, and pimento, with variations for different occasions.
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))
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Instructions
- 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.
- 2Dress the grapefruit and pineapple with mayonnaise and serve upon crisp lettuce hearts. Garnish with tiny bits of pimento.
- 3Alternatively, omit the pimento, lettuce, and mayonnaise, and dress with sherry wine and sugar.
- 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.
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