Pineapple-and-Cream Cheese Salad, Easter Style

Ingredients

• as needed Lettuce leaves (Quantity estimated (not specified in original recipe))
• as needed Canned pineapple slices (Quantity estimated (not specified in original recipe))
• as needed Cream cheese (Quantity estimated (not specified in original recipe))
• to taste Paprika (Quantity estimated (not specified in original recipe))
• 1 1/2 tablespoons Olive oil (Quantity specified in original recipe)
• 1/2 tablespoon Lemon juice (Quantity specified in original recipe)
• to taste Salt (Quantity estimated (not specified in original recipe))
• to taste Black pepper (Quantity estimated (not specified in original recipe))
• as needed Leaf green food coloring paste (Quantity estimated (not specified in original recipe))
• 1/2 teaspoonful Salt (Quantity specified in original recipe)
• 1/4 teaspoonful Black pepper (Quantity specified in original recipe)
• to taste Cayenne pepper or paprika (Quantity estimated (not specified in original recipe))
• to taste Vinegar or lemon juice (Quantity estimated (not specified in original recipe))
• 6 tablespoons Oil (Quantity specified in original recipe)

Instructions

1. 1Wash and dry the lettuce leaves. Cut the canned pineapple slices into straws, keeping the straws as long as the slices allow. Set aside one pineapple straw for each serving.
2. 2Tint the cream cheese with leaf green food coloring paste, very delicately. Roll the cream cheese into egg-shapes, the size of birds' eggs.
3. 3Arrange the pineapple straws in a nest shape in heart-shaped lettuce leaves. Place three cream cheese eggs in each nest. Fleck each egg with paprika.
4. 4Mix 1/2 teaspoonful of salt, 1/4 teaspoonful of black pepper, and a pinch of cayenne or paprika. Add 2 to 6 tablespoonfuls of vinegar or lemon juice and 6 tablespoonfuls of oil. Mix well.
5. 5Serve the French dressing in a separate bowl. Alternatively, mix the dressing with the salad just before serving.