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Pineapple and Nut Salad in Tomato Baskets

Mix one cup of shredded pineapple, either fresh or canned, with one cup of coarsely cut nut meats, and stand in French dressing on the ice. Peel, cut off all the top of the tomato except a strip to form a bail, scoop out the center, and fill with the pineapple and nuts. Place one dessertspoon of mayonnaise on top of each basket. This salad requires a liberal amount of salt.