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Show 4. NUT AND FRU!T SALAD BY BERTHA E. SHAPLEIGH Cooking Authority for NEA Service and Columbia University. 3 tart apples, 1 cup pineapple dice, 1 cup celery, 1 cup Urazll nuts. 2 j canned pimentos, 1 head lettuco, 1-2 cup mayonnaise or cooked dressing, i i.l-2 cup cream, beaten until stiff. Pare, core and cut apples in small, thin slices. , Clean and cut the celery in tbin slices. Slice the nuts and cut the pimentocs in small dice. Mix all with a lutlp mayonnaise. Season to taste, adding a small! amount of lemon juice If needed. YVa:-h and dry the lettuce leaves and arrange In salad bowl. Place the fruit and nuts In center. Garnish top with the remainder of mayonnaise mixed with the stiffly beaten cream. If desired the pimentos may be cut In strips and used to garnish the salad. iCut tr.ls out and paite It In your cook book) ' . |