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1. Slice the tomatoes, cut up the celery heart and mix together with the pineapple pieces. (Although fresh pineapple should be used if possible, well-drained tinned pineapple can be substituted.)
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2. Shred the lettuce heart and mix this with the other ingredients, reserving some pineapple for decorating the salad.
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3. Put it into a glass dish and pour over the lemon juice, cream and some cayenne pepper, blended well together.
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