Miranda’s Salad

This is a very attractive salad which may be served with cold meats or on its own as a light luncheon dish. If fresh pineapple is not available canned pineapple may be used.


4 red apples, cored and cut into J-inch cubes

2 tablespoons lemon juice

4 slices of fresh pineapple

1 head of celery, trimmed and finely chopped

2 lettuces, outer leaves removed, washed and separated into leaves

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

6 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon salt -1 teaspoon black pepper

Put the apple cubes in a large mixing bowl and sprinkle the lemon juice over them. Toss the apples with a spoon until they are coated with the lemon juice. Add the pineapple and celery to the bowl.

Add the lettuce and toss the salad until it is well mixed.

In a small mixing bowl combine the parsley, chives, oil, lemon juice, salt and pepper. Using a wooden spoon, mix them together thoroughly. Pour the dressing over the salad.

Place the salad in the refrigerator to chill for 30 minutes before serving.