1 sm. turnip, about 1 lb.
5 hard cooked eggs, shelled
1 (4 oz.) jar pimiento
1 (1 lb. 4 oz.) can crushed pineapple, drained
Leaf lettuce
1/2 c. chopped salted pecans
1/4 c. mayonnaise or salad dressing
1 tsp. salt

Pare turnip and cut into small pieces. Grind, using coarse blade or grate. Makes about 3 cups. Chop 3 of the hard cooked eggs and slice remaining 2 for garnish. Chop enough pimiento to make 1/4 cup and reserve remaining for garnish. Combine turnip, chopped eggs, pimiento, drained pineapple, chopped pecans, mayonnaise or salad dressing and salt in a large bowl; toss to coat evenly.

Line a salad bowl with leaf lettuce. Spoon salad mixture into bowl and garnish with egg slices and pimiento. Makes 6 to 8 servings.