50 slices pineapple 3 large green peppers

10 Neufchatel cheeses 6 heads lettuce

If slices are large, they may be cut in two; three to five No. 3 cans are required. Place on crisp, blanched lettuce leaves. Mix cheese with three-fourths teaspoon salt, shape in tiny balls, and place on pineapple. Wash peppers, remove seeds and white portions; cut in two lengthwise, and cut across in very thin slices. Arrange in border around pineapple. Serve with Bretton Woods Dressing.

This salad is delicious with preserved green gooseberries dipped over cheese balls, using some of the gooseberry syrup in the dressing.