18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.
Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.
Source: contributed by P. J. Peter in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.31.
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