1/3 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 tablespoon mayonnaise
1/2 teaspoon onion powder
1 pinch ground black pepper
2 tablespoons vegetable oil
1 cup crushed pineapple or carrot juice
1 cup chopped celery
2 eggs, separated
1/2 cup pineapple juice
1/4 cup chopped sweet pickle relish, or to taste
1 (4 ounce) can crushed pineapple with juice
1 (2 ounce) can sliced almonds
1 bag cornflakes cereal
1 tablespoon ketchup
In a medium bowl, mix the mayonnaise, lemon juice, salt, mayonnaise, onion powder, pepper and oil. Mix well. Cover and refrigerate at least 4 hours, or overnight, for the flavors to blend.
After the flavors have blended, beat egg whites in a smaller bowl until foamy. Gradually beat in egg whites in one or two small mixer bowls until stiff. Mix in the crushed pineapple and carrot juice and celery. Mix until stiff.
Dredge the crushed pineapple and carrots in the egg whites with the olive oil and mix with the egg whites until completely covered. Stir in the pineapple juice, lemon juice, celery, eggs, pineapple juice, pineapple juice, celery, cranberries, almonds and peaches. Pour filling into prepared 7 inch square pan. Dust the top and sides with ketchup. Refrigerate at least 4 hours.