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Jack's Candlestick Salad

2 packages (3 oz. each) cream cheese, softened
1 tablespoon strawberry preserves
2 tablespoons mayonaise
12 big lettuce leaves
12 fresh or canned pineapple rings
6 medium to large bananas (fairly straight ones)
12 fresh strawberries, stems removed

Beat cream cheese until smooth and creamy. Blend in strawberry preserves and mayonaise. Chill before using.

Arrange lettuce leaves on individual serving plates, and center a pineapple ring in the middle of each. Cut bananas in half, across the middle and peel carefully. Stand bananas upright (cut side down) and secure in the hole of each pineapple ring. Making a level slash, cut about 1/4 inch off top of each banana to provide a surface for resting the strawberry. Drizzle about 1 tablespoon of chilled dressing over top and down sides of each banana "candle", to resemble melted wax. Perch strawberries on top of bananas, resembling the flame of the candle. Serve at once, using the remaining dressing. If strawberries do not balance well on top of the bananas, use toothpicks to anchor in place.

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