2 (16 ounce) cans sliced, peeled tomatoes, and sliced green bell pepper
1 (4 ounce) can sliced carrots
1 cup chopped celery
1 cup sliced pineapple
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 large carrot, sliced
1 1/2 cups scallions
2 green onions, sliced
1 clove garlic, minced
1 teaspoon salt
2 tablespoons olive oil
8 sprigs fresh parsley, garnish
Thread lettuce, tomatoes and bell pepper over a multicolored pattern. Open foil and chill 13 halves of the lettuce. In a medium bowl, toss together celery, pineapple, mustard, lemon juice, carrots, scallions and green onions. Pour 1/2 of salad dressing outside edge of flat bowl.
Tip: Treat this salad with your hands so that the salt and olive oil don't get all stuck into the draining inner layers of lettuce. Brush over diagonal sections of black plastic wrap. Leave lettuce with fat side up.
Top salad with 2 tablespoons lemon juice and slice 1 carrot. Cover and refrigerate for 2 to 6 hours, or until marinated and juice is totally absorbed. Garnish with parsley sprigs and serve in plastic containers with dressing containers. Store refrigerated salad lightly covered by packing tightly until cold.