Concordia Pineapple Salad

Concordia Pineapple Salad

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:

Recipe for Concordia Pineapple Salad
Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

Here’s the recipe updated for modern cooks:

Concordia Pineapple Salad

  • Servings: 8
  • Difficulty: easy
  • Print

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.)

lettuce

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.

18 thoughts on “Concordia Pineapple Salad

  1. Interesting! There is something for everyone in our house — at least one item they wouldn’t touch for anything. I’ll be content just looking at yours. You are artistic with food.

    1. I think that mayonnaise was more popular a hundred years ago than what it is now, and that they sometimes used it in ways that seem unusual now. That said, it actually worked okay in this recipe.

  2. I have begun to realize that when I first went to church potlucks in the 1970’s I found many of the dishes you feature. I suppose it is because at that point the elderly parishioners had learned to cook in the 1920’s.

    1. I have similar memories. I bet you’re right about the elderly parishioners who made dishes for the potlucks in the 1970’s learning how to cook in th 1920’s.

  3. These were regularly served at our house growing up, with variations of what went in the middle. They were served on individual lettuce leaves, but all placed on the same platter.

  4. This brings back some bad memories of being duped as a child – so many of the salads looked as if they would be fruity or sweet but ended up the opposite! So many of the potluck participants learned to cook in the 20s and 30s…

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