Spanish salad with pineapple

Ye College Cookbook, NSW Baptists Theological College Ladies Auxiliary 1970s Sydney, cover design Ralph Edgecombe, Illustrations Ken Ross

 

Spanish Rice Salad
 

3 cups cooked rice; ½ cup each red and green capsicum chopped; ¼ cup grated carrot; ½ cup chopped pineapple; ½ cup chopped celery; ¼ cup shallots; ¼ cup walnut pieces; 2 firm tomatoes; ½ cup mayonnaise
 

Combine the rice, celery, capsicums, carrot, shallots and pineapple, mix well. Pour over the mayonnaise and toss well. Return to refrigerator to chill well. Serve in salad bowl with the walnut pieces, add and decorate with slices of tomatoes.