Pineapple-and-Cream Cheese Salad, Easter Style
A refreshing and festive salad featuring pineapple, cream cheese, and a simple French dressing.
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)
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Instructions
- 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.
- 2Tint the cream cheese with leaf green food coloring paste, very delicately. Roll the cream cheese into egg-shapes, the size of birds' eggs.
- 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.
- 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.
- 5Serve the French dressing in a separate bowl. Alternatively, mix the dressing with the salad just before serving.
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