PINEAPPLE SALAD
Drain juice from
1 can sliced pineapple and cut fruit in ¼-inch cubes.
Pile in centers of
8 nests of lettuce leaves.
Cover
¼ cup pistachio nuts with
Boiling water and boil 1 minute.
Remove skins and cut in fine shreds. Sprinkle over the pineapple.
Cut
5 ripe olives in narrow strips and sprinkle over the nuts.
Serve
Cooked Mayonnaise Dressing separately.