When I made the Simple Crockpot Chicken and Dumplings, I made one of the old standby sides for the dish in my mom’s family. That was the pineapple and cheese salad. This seems to be an acquired taste although growing up I found it to be so elegant. You layer a few shreds (or leaves) of iceberg lettuce on a salad or dessert plate. On top of that, you plunk one canned pineapple slice (or two, if you are feeling particularly decadent). In the crater created by the absence of the pineapple core, you mound a teaspoon or so of mayonnaise (store-bought is fine). On top of that, you sprinkle some cheddar cheese (the sharper, the better).
I should note that Josh does NOT like this salad. The other day when I made it, he only wanted a pineapple slice. I prepared Muffin a pineapple slice with cheese on top of it…and he liked it.
Shortly after my grandmother passed away (five years ago almost), I tried to find the origin of the recipe. It didn’t appear that any cookbook published it. Recently, I found a few versions that were close, but not exact. You can swap out the pineapple for a canned pear half and the cheddar cheese for green-can Parmesan cheese.
Pineapple and Cheese Salad
From the Creative Minds of My Maternal Ancestors
For each salad:
2-3 leaves of iceberg lettuce (or several shreds of iceberg lettuce), arranged attractively on a dessert plate
1-2 canned pineapple slices (or canned pear halves)
1-3 teaspoons mayonnaise
1-3 tablespoons grated sharp cheddar cheese (or 1 tablespoon grated Parmesan cheese)
On the bed of lettuce, arrange the pineapple slices. Fill the core cavity of the pineapple slice with mayonnaise. Sprinkle with cheese.
Serve as an appetizer salad alongside other comfort family heirloom recipes.
Since Muffin ate a kid-friendly version of the salad, I consider this one Muffin Approved.
What is your favorite family heirloom recipe?