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Name: Pineapple, Tomato and Avocado Salad.
Ingredients: 2 Parts fresh Pineapple Chunks; 1 Part Cherry Tomatoes in halves; (or diced Tomatoes, must be firm); 1 Part Diced Avocado

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Hawaiianprinted page 103

Pineapple, Tomato and Avocado Salad.

Ingredients

2 Parts fresh Pineapple Chunks
1 Part Cherry Tomatoes in halves
(or diced Tomatoes, must be firm)
1 Part Diced Avocado

Method

Marinate in 4 parts red wine vinegar. 2 parts oil, salt and pepper.

Note from the transcription

Decorate table with various tropical fruits, pieces of fresh coconut, relish bowl, flower arrangements.

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Photograph of printed page 103 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

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Note from the transcription

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