Pineapple Crab Salad

A salad that looks as great as it tastes! It is the first thing to disappear from the buffet.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3  cups cooked rice, cooled
• 1  teaspoon curry powder
• 1⁄2 cup  chopped fresh parsley
• 3  tablespoons  creamy  French dressing (I use Kraft)
• 1  cup  quartered ripe olives
• 1⁄2 cup  diced celery
• 12  ounces  crabmeat, flaked
• 1⁄3 cup mayonnaise
• 1  whole fresh pineapple

Directions

1. Toss together rice, curry and parsley.
2. Drizzle with french dressing and toss well.
3. Fold in olives, crab and mayonnaise.
4. REFRIGERATE.
5. Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.
6. Cut up 1 cup pineapple chunks and mix into salad.
7. Mound in pineapple shells.