Pineapple Salad and Figs II Entry Options

Pineapple Salad and Figs II Entry Options

1 Option- pineapple

1 can of pineapple compote
1 large lettuce leaves
8 slices thinly sliced ​​ham
8 large green olives, without lumps
1 small glass of mayonnaise
1 cup chopped parsley
24 cherry tomatoes
12 mint leaves
3 finely chopped red bell peppers
1 shallow dish of finely sliced ​​lettuce

How to Serve

Make individual bowls
On each plate put two lettuce leaves, a slice of pineapple compote, the ham stuffed with chopped lettuce, red peppers and mayonnaise and rolled up.
Garnish in the center of the dish with three cherry tomatoes and two mint leaves
Distribute the cut olives in the middle in the corner of the dish, sprinkle with chopped parsley and small pepper

II Option-

Figs

2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits
Lettuce leaves
Serving Mode:

Make individual bowls
Put two lettuce leaves on the bottom of the dish on top and distribute four thick slices of palm heart.
One olive in each slice of palm.
And on the side two well-washed figs cut in half or in four with the shell

Garnish in the center of the dish with three cherry tomatoes and two mint leaves
Distribute the cut olives in the middle in the corner of the dish, sprinkle with chopped parsley and small pepper