Pineapple Salad

Drain juice from
1 can sliced pineapple and cut fruit in ¼-inch cubes.

Pile in centers of
8 nests of lettuce leaves.

Cover
¼ cup pistachio nuts with
Boiling water and boil 1 minute.

Remove skins and cut in fine shreds. Sprinkle over the pineapple.

Serve
Cooked Mayonnaise Dressing separately.