2/3 c. mayonnaise
2 tbsp. cider vinegar
1 tsp. salt
4-5 c. cut up cooked turkey
2 c. diced cucumbers
1 c. drained canned pineapple chunks
2 tsp. grated onion

In a large bowl, combine mayonnaise, vinegar, and salt; using a fork. Add turkey, cucumbers, pineapple chunks, and onions. Toss well. Cover and refrigerate. Serve on romaine leaves and garnish with ripe olives. Serves 8.