Ingredients:
6 leaves of lettuce
6 sliced pineapples
6 asparagus stems
12 stuffed olives
12 sliced long pimiento
1 cup mayonnaise
salt
Procedure:
Place the leaves of
lettuce in the platter. Slice the pineapple and form it as in butter
wings. Use asparagus as the body. Place the stuffed olives in the top
of asparagus to become head. Slice thin the remained olives.
Alternately place the remained pineapples. Arrange the sliced
pimiento. Add salt if desired. Serve with mayonnaise as dip or
dressing.
