8 slices pineapple (1 can) chilled
12 oz tub cottage cheese, chilled
1/2 head crisp lettuce
1/2 cup real mayonnaise (optional)
1 tablespoon fresh parsley or chives, chopped

Iceberg, Romaine, Buttercrunch, Boston Bibb, or any crisp lettuce may be used.

Drain pineapple thoroughly and cut slices into wedges. Combine gently with the cottage cheese.

Form a cup or bed of lettuce on individual salad plates and heap the pineapple/cheese mixture neatly into the center of the lettuce cups. Top mixture with mayonnaise (optional). Sprinkle with fresh Italian parsley or chives.