1919 Date and Pineapple Salad
1919 Date and Pineapple Salad
The Stevenson Memorial Cook Book
1 lb dates
4 slices pineapple
1 cup nuts
French dressing (or lemon)
Mayo (or yogurt)
Wash the dates and steam for 5 minutes, dry in oven. Cut in half removing the seed.
Chop nut meats.
Cut pineapple into small cubes and mix with nut meats.
Marinate with French dressing (or lemon) and stuff dates with mixture. Serve on lettuce with mayo (or yogurt).
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