1 lg. pineapple
1 c. sliced celery
1/2 c. mayonnaise
Lettuce leaves
2 c. cubed, cooked ham
2 tbsp. chopped green pepper
1 tsp. prepared mustard

Cut pineapple lengthwise into quarters, keeping leaves intact. CUT OUT PULP, leaving shells 1/2 inch thick, set shells aside. Cut pineapple into bite-size pieces, discarding core. Combine pineapple and remaining ingredients except lettuce leaves. Toss gently. Chill and arrange on lettuce-lined plates. Spoon salad mixture into pineapple shells.