Fruit Salad Plate
|Canned pineapple slices||8 1⁄2 Ounce (1 Can)|
|Crisp lettuce leaves||4|
|Creamed cottage cheese||8 Ounce (1 Cup)|
|Chopped parsley||3 Tablespoon|
|Cooked pitted prunes||6|
|Navel orange||1 , peeled and thinly sliced|
|Mayonnaise/Cooked salad dressing||1⁄4 Cup (4 tbs)|
1. Drain pineapple, reserving 2 tablespoons liquid; set aside.
2. Arrange lettuce leaves on 2 individual plates. Place 1/2 cup cottage cheese on each.
3. Dip edges of pineapple slices in parsley. Arrange 2 pineapple slices, 3 prunes, 3 strawberries, and half the orange slices on each plate.
4. For dressing, combine mayonnaise with reserved pineapple liquid.