Chicken Salad Aloha

3 cups cooked chicken, cubed
2 cups diced celery
1 3/4 cups drained pineapple chunks
2 Tbsp. diced pimento
1/4 cup toasted, slivered, blanched almonds
1 cup mayonnaise
3/4 tsp. salt
1 lime, grated rind & juice

Combine chicken, celery, pineapple, pimento and almonds in a large bowl. Chill. Just before serving, blend together mayonnaise, salt, lime rind and juice. Pour over salad. Toss gently to blend all ingredients. Spoon into bowl lined with crisp greens. Garnish with pineapple slices and pimento, if desired.

Chopped Tomato Salad

2 cups ripe chopped tomatoes
1 cup cottage cheese
1/2 cup chopped celery
Salad herbs to taste

Toss together and serve on a bed of salad greens.

Stacked Tomato Salad

The proportions in this salad are all to taste. Peel large, fully-ripe, but firm tomatoes. Blend together cottage cheese, cream cheese and grated cheddar cheese. Add finely chopped celery and green pepper. Slice the tomatoes in four slices crosswise and sandwich the slices together with cheese filling. Serve on salad greens.

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