This delightful mixture of cabbage and pineapple with cream cheese can be served as a first course or a salad to accompany
1 small white cabbage (about ½ lb.) coarse outer leaves removed, washed and finely sliced 12 oz. canned pineapple chunks
3 oz. cream cheese
1 tablespoon chopped chives
Place the cabbage in a medium-sized salad bowl.
Drain the pineapple chunks and reserve the liquid. Add the pineapple to the cabbage and toss together.
Place the bowl in the refrigerator and chill the cabbage-and-pineapple mixture for 30 minutes.
In a small mixing bowl, with a fork or wooden spoon, beat the cream cheese until it is soft and smooth. Beating
continuously, slowly add
3 tablespoons of the reserved pineapple juice. Continue beating until the dressing is well blended and creamy.
Just before serving add the dressing to the cabbage and pineapple mixture and toss the salad well. Garnish with the chopped chives.