1 green breadfruit
? Tbl chopped green pepper (amount to your taste)
2 Tbl minced onion
2 Tbl chopped parsley
1 medium carrot (grated)
2 Tbl chopped pickles
¾ cup mayonaise
1 tsp prepared mustard
1 tsp vinegar
1 tsp pickle juice.
Cut the breadfruit into lengthwise quarters, remove the core and dice.
Cook in salted water until tender. Drain and cool.
Stir in the peppers, onion, parsley, carrot and pickles.
Pour the combined ingredients (salad dressing) over the salad and mix well, using only enough dressing to thoroughly moisten the salad.
Chill before serving. Makes 6 serves.
DATE: September 1993
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