Pineapple Sandwich Salad

This is a throwback luncheon salad straight out of a mid-century cookbook. Two pineapple rings stacked with a pink cherry cream cheese filling between them, served on a bed of lettuce with a dollop of whipped topping and a cherry wedge on top.

The filling is cream cheese blended smooth with a tablespoon of maraschino cherry juice (that neon-pink liquid from the jar) and chopped cherries. The cherry juice tints the cream cheese a soft pink and adds a sweet, candy-like flavor that pairs surprisingly well with the tangy pineapple.

Assembly is quick. Pineapple slice on lettuce, spread with cherry cream cheese, second pineapple slice on top. Spoonful of whipped topping in the center, cherry wedge as garnish. It looks like a little dessert but it’s served as a salad course.

This is the kind of recipe that makes people smile. It’s vintage, it’s charming, and it tastes like someone’s grandmother made it with love.

Chef Tips

• Use canned pineapple rings for uniform shape. Drain them very well or the plate gets watery
• Soften the cream cheese before blending so it incorporates the cherry juice without lumps
• Build the sandwiches right before serving. Sitting too long makes the bottom pineapple ring slide on the lettuce
• Pat the lettuce leaves dry so the pineapple doesn’t skate around the plate

Variations

• Use fresh pineapple rings for a brighter, more acidic flavor
• Swap cream cheese for whipped ricotta for a lighter, fluffier filling
• Add chopped pecans to the cream cheese mixture for a crunchy contrast