BUTTERFLY SALAD
For each serving cut pineapple slices in half and place back to back, butterfly fashion, on a lettuce leaf. Top with half slices of jellied cranberry sauce, lapping so pineapple shows about 1/2″ at top. Place a spoonful of cottage cheese along center and 2 alfalfa sprouts or chive stems or short pretzel sticks at top in cottage cheese as antennae. Serve with French dressing if desired.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above email address for details.
