Concordia Pineapple Salad is a lovely old-fashioned individually-served salad that makes a nice presentation. A slice of canned pineapple is put on a bed of lettuce. The center of the pineapple is filled with a mixture of diced cucumber and mayonnaise. The mounded cucumber mixture is then garnished with crossed pieces of green pepper or pimento. The pineapple and cucumber combination is unusual, but surprisingly tasty.
I came across this recipe in a 1922 cookbook. A hundred-years-ago, an attractive presentation was an important aspect of many salads. And, they were often served on individual salad plates on a bed of lettuce.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Concordia Pineapple Salad
1 cup diced cucumber (peeled and diced into 1/4 inch pieces)
1/4 cup mayonnaise
8 slices of canned pineapple
16 canned pimento strips or narrow green pepper strips (each approximately 1 1/2 inches long) (I used green pepper strips.)
additional mayonnaise, if desired
Put the diced cucumber and 1/4 cup mayonnaise in a bowl, gently stir to coat the cucumber pieces with the mayonnaise. Set aside.
To assemble salad: Each serving should be put on a separate plate. Arrange a serving of lettuce on plate, then lay a slice of pineapple on top of the lettuce. Fill the cavity in the center of each pineapple slice with a spoonful of the diced cucumber and mayonnaise mixture. Cross two strips of pimento or green pepper on top of the mounded cucumber and mayonnaise mixture. If desired, may be served with additional mayonnaise.